carianna-in-wa
Well-known member
Both hubby and I love this version of gazpacho. It's our all-time hands-down favorite. And chopping and stirring is about all I could stand today for cooking! We like to top the gazpacho with a nice pile of fresh dungeoness crab.
Barefoot Contessa’s Gazpacho
2 cucumbers, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
46 oz. tomato juice
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tbl. kosher salt
1 1/2 tsps. freshly ground black pepper
1. 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!
2. 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.
Barefoot Contessa’s Gazpacho
2 cucumbers, halved and seeded, but not peeled
3 red bell peppers, cored and seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
46 oz. tomato juice
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tbl. kosher salt
1 1/2 tsps. freshly ground black pepper
1. 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!
2. 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.