Finishing Cooking Gazpacho

"Hi my name is Brandon Sarkis on behalf of Expert Village and the last thing we are going to throw in here is the cucumber. The cucumber is not super traditional to have in there but it does add a nice kind of chill, nice mellow flavor to it. We are going to do it the same way we have done everything else. Just add it in there and mix it and give it a whirl. Also the last thing we are going to do after this is season it with salt. You do not really put pepper in gazpacho. You can but because it is cold pepper really works better with hot food. I have had some interesting gazpacho in my days. I have had some that almost looks like picante sauce or you can heat it up and make marinara sauce. I have had that as well. Needless to say I was not much of a fan of that. I am just going to do a couple of turns of the peppermill here because this is for me and I like pepper. You just have to work with this at this point because it is getting very sloshy. This is why I use a deeper container otherwise I would have made a giant mess. Now we can see our consistency and it is still a little off, it is a little too thick so I am going to get a little more water. Also if you had tomato juice that would work really well. This is a little puree mixture here. One other thing you want to watch for is on the sides of your container you want to watch for big chunks of things to fly up. You want to make sure you scrape that down. There is a big piece of onion up there and I would be concerned that that would fall into the food and we would have a big huge chunk. Seeing this let's move on to cleaning it up and going on from there."