Quick and easy. With a food processor – took maybe 15 mins to make. Refreshing and delicious. Perfect for summer. No cooking required. I’m thinking about making this the summer of gazpacho- so if you have any favorite recipes- send along. This one is from Ina, the Barefoot Contessa. I was a little put off by the tomato juice- because it’s not something I drink usually- but think of it more like cold tomato broth. I topped mine w. a bit of ricotta salata… feta or goat would also work nicely.
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)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
1 jalapeno (optional)
Keep the vegs separated- chopping cucumbers, peppers, tomatoes, jalapeno, red onions into 1-inch pieces. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped (each breaks down at different rates). 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.