Step by step

Method

5 steps

1. 1

   Chop the cucumber and onion in small chunks and put them in the blender.

2. 2

   Peel the tomatoes by dipping them, one at a time, in boiling water for a few seconds until the skin cracks, and then into a bowl of ice water. This will make the peel come right off.

3. 3

   Seed the tomatoes by cutting them in quarters and poking out the seeds with your finger. Once that's done, chop the tomatoes up a little and put them in the blender with the onion and cucumber.

4. 4

   Blen the chopped cucumber, onion, and tomato on the lowest speed as you add the olive oul, chili powder, garlic powder, vinegar, and kosher salt. Pour contents into a large pitcher and add the V-8 Juice. Stir well and refrigerate for at least 6 hours. (Overnight is fine, too.).

5. 5

   When you're ready to serve, stir the gazpacho a final time and check for seasoning, adding more salt if needed. Pour the gazpacho into small bowls. Top with a generous dollop of sour cream and sprinkle with minced chives.