Gazpacho Adapted from Barefoot Contessa

Total Time
Prep 15 mins
Cook 0 mins

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 Nutrition


  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.


Most Helpful

Orig recipe fm Barfoot Contessa called for reg cuke, seeded, 23 oz tomato jce, and 1 tsp fresh pepper. I don't use processor, I just chop, chop, chop! It's hard to beat.

BBQstan July 31, 2013

We love gazpacho, especially for a brunch in the summer. I do use V8 juice (or similar) and red wine vinegar rather than white because it gives a richer flavor. We usually serve it at brunch with smoked salmon and black bread.

waynejohn1234 August 23, 2009

Made this early the morning, and had it sit all day. I could hardly wait, as anticipation grew to devour this gazpacho that came directly from the garden to the table, and right into our hungry stomachs. I followed this exactly, except I used Spicy *V8* instead of tomato juice. This was so tasty and good, I can only hope to make it again tomorrow! Perfect.... :) Made for *Please Review My Recipe* August 2009

Andi of Longmeadow Farm August 18, 2009

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