By Chef Alli
- 2 cups tomato juice
- 1/4 cup good-quality olive oil
- 1/4 cup red wine vinegar
- 1-2 tsp. granulated sugar
- 3-4 medium tomatoes, peeled and finely chopped
- 1 clove garlic, crushed
- 1/2 cup chopped, seeded and peeled cucumber
- 1/3 cup finely chopped red onion
In a large bowl, combine the tomato juice with the oil, vinegar and sugar; stir in the vegetables.
Cover and refrigerate the gazpacho, chilling for at least eight hours before serving.