Welcome to StartCooking.com. I'm Kathy Maister. Spacho, served cold, is like a liquid salad.

It can be chunky or smooth. Today, I'm making the chunky version. An ingredient and equipment list is at the end of this video.

You're going to sharpen your knife skills chopping up these six ingredients. Be sure to wash all the vegetables before you start chopping.

You can use canned tomatoes, but if fresher in season, go for it.

To remove the skin from a tomato, cut an X.

Just piercing the skin on top of the tomato and put it in a heat-resistant bowl.

Cover all the tomatoes with boiling water.

It will take just a minute or two for the skin to burst. With a pair of tongs, remove the

tomatoes from the bowl and submerge them in an ice bath. Then just peel off the skin.

Slice the tomatoes in half and remove the seeds. Now dice them up and put them in a large glass bowl.

Peel the skin off two cucumbers and slice them in half. With a spoon, scrape out and discard

the seeds. Dice the cucumber into fine bits and add it to the bowl. Slice the sides

of a red and green pepper off the stem and discard the seeds and stem. Cut the sides into slices and

then into a fine dice and then pop them into the bowl as well. Peel the purple onion and

dice it up fine. About one third cup should be enough. One, two or three cloves of garlic need

to get peeled and minced. You decide how much garlic to add in. Now mix in one-fourth

cup of red wine vinegar, one-fourth cup of olive oil, two and a half cups of tomato juice,

one-half teaspoon of salt, and one-quarter teaspoon of freshly ground black pepper.

Ladle just one-third of the soup into a blender and puree it until it's smooth. Combine the pureed soup with the original mixture and give

everything a stir. Cover the soup with plastic wrap and refrigerate it for at

least four hours. Serve the gazpacho cold and if you like with some fresh

chopped basil and a side of crusty bread. Enjoy! For the ingredients you need, tomatoes, fresh or canned, cucumbers, red pepper, green pepper,

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