Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Red Pepper Gazpacho 3.0 (20) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days. Ingredients 2 cucumbers 2 red bell peppers 1 clove garlic, minced 3 scallions, sliced 1 small tomato, diced ¼ cup chopped fresh parsley ½ jalapeno chile, chopped 2 ½ cups vegetable juice 4 teaspoons olive oil 1 tablespoon cider vinegar Salt and pepper Directions Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos. Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days. Rate it Print