Gazpacho Adapted from Barefoot Contessa

Gazpacho Adapted from Barefoot Contessa created by Andi Longmeadow Farm

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.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • 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!
  • 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.
  • Chill thoroughly before serving.
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@BarbryT
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@BarbryT
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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."
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  1. Durango Cook
    This is a wonderful, healthy summer cold soup! Living in the Southwest, I do add one seeded and finely chopped jalapeño and about 2 T. of celery leaves too, to mimic a Bloody Mary.
    Reply
  2. BBQstan
    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.
    Reply
  3. waynejohn1234
    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.
    Reply
  4. Andi Longmeadow Farm
    Gazpacho Adapted from Barefoot Contessa Created by Andi Longmeadow Farm
    Reply
  5. Andi Longmeadow Farm
    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
    Reply
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