Saturday, June 26, 2010


To me, nothing says summer better than gazpacho. Cold, refreshing, light and no oven required. I make this recipe multiple times during the warmer months and have fond memories of sharing this cold soup with friends and neighbors. It's summer in a bowl. This is yet another fabulous Ina Garten recipe so you know it's good. As Ina would gently say, be sure not to overprocess the veggies or you'll just have mush.


1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded (feel free to use yellow or orange pepper too!)
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups) (I use spicy V8 sometimes!)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill (for several hours) before serving. The longer gazpacho sits, the better it will get. Now stash in the fridge and enjoy a bowl whenever you need a refreshing pick me up!

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