I wanted to share this gazpacho recipe I found...we've made it two weeks in a row now...it is so refreshing on these hot summer days, plus it's easy to make and lasts us most of the week.
I've always loved gazpacho, and I set out looking for a good new recipe for this summer. The Barefoot Contessa and I began our relationship in the spring (when I started watching her show), and I knew she would have the perfect recipe:) I love Ina Garten.
Gazpacho, courtesy of The Barefoot Contessa Cookbook
INGREDIENTS
1 hothouse cucumber, halved and seeded (I used a "regular" cucumber and peeled it also)
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
DIRECTIONS
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 before serving. The longer gazpacho sits, the more the flavors develop. I like making it in the evening and letting it chill overnight...it's perfect the next day!
The recipe says it makes 4 to 6 servings, but we've noticed it's probably more like 6 to 8.
