Classic Gazpacho

1 garlic clove, minced

1/4 medium onion, cut into 1 inch pieced

1 medium Cucumber, halved, seeded and cut into 1-inch pieces

4 Italian plum tomatoes, cut into 1-inch pieces

3 cups tomato juice

1/4 cup White Wine Vinegar

1/4 cup extra-virgin olive oil

1 teaspoon sea salt

1/4 teaspoon coarse ground black pepper

Place vegetables in order listed in food processor bowl with metal blade; process with on/off pulses until coarsely chopped. Place chopped vegetables in large bowl.

Add all remaining ingredients to vegetables; mix well. Cover; refrigerate at least 30 minutes before serving.

4 (1 1/3 cup) servings