Today’s recipe feature is Ina’s Gazpacho. The Barefoot Contessa brings us a delicious take on a delightful summer favorite. Plum tomatoes gather in the garden’s finest and are wonderfully seasoned for a refreshing meal starter or light snack. I enjoy my gazpacho with a bit of diced avocado on top and suggest you do the same. Healthy and joyous eating!
Ina’s Gazpacho (Recipe courtesy Ina Garten)
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- ¼ cup white wine vinegar
- ¼ cup good olive oil
- ½ 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 over process!
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. Serving yield = four to six servings.