Gazpacho Adapted from Barefoot Contessa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A wonderful fresh gazpacho. It gets better day by day; after a week (in the frig!) it is simply outstanding. I have made this using the food processor but then add some hand-diced tomatoes for additional texture. A great summer meal. Ingredients:
1 english cucumber, halved but not peeled |
1 red pepper, cored and seeded |
1 green pepper, cored and seeded |
4 plum tomatoes |
1 red onion |
3 garlic cloves (or more) |
5 -6 cups tomato juice |
1/4 cup white wine vinegar |
1/4 cup olive oil |
1 1/2 teaspoons kosher salt |
3/4 teaspoon pepper |
Directions:
1. Roughly chop the cucumbers, peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable, separately, into a food processor fitted with the steel chopping blade. Pulse each until coarsely chopped. Do no overprocess!
2. After each vegetable is cut, combine them in a large bowl (preferably that has a cover). Add garlic and mix well. Whisk together the olive oil and vinegar; add salt and pepper. Combine with tomato juice then pour the combination over the vegetables. Mix well.
3. Chill thoroughly before serving.
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