Gazpacho Adapted from Barefoot Contessa

Total Time
15mins
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

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.
Most Helpful

4 5

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.

4 5

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.

5 5

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