black pepper to taste (I like about 10 - 12 shakes/grinds)
2 tsp of salt or to taste
Peel those tomatoes (for those who don't know how, immerse them briefly in boiling water and they'll practically peel themselves - but don't burn your fingers like I always do). Quarter them off-center and take out the white part near where the stem is.
Puree the curly parsley, cilantro and garlic thoroughly (no one wants to bite into a whole clove of raw garlic). Throw them in your food processor and puree. Dump into a very large bowl.
You're going to have to food process the tomatoes in batches (mine does 2 at a time best).Make sure you don't over-puree the tomatoes - you want a little texture. Put the tomatoes in the bowl as you go through them.
Use the grater on your food processor to grate the cucumber (I cut it lengthwise so that it doesn't wind up producing ridiculous long strings). If it's too stringy, go ahead and mince it up a little bit on a chopping board after grating. Dump the grated cuke into the bowl.
Dice up your onion and bell pepper fine, and toss in the bowl. You could puree it in the food processor if you want a finer gazpacho - I like mine very chunky.
Slice up the scallions and toss them into the bowl too.
Add 4 cups of tomato juice, a splash of balsamic vinegar and a splash of olive oil. Season with pepper to taste.
Chill in the fridge, and serve cold. Goes great with Italian bread, bistro tables and sunglasses.