Gazpacho

1999 The Barefoot Contessa Cookbook

Prep Time:

20 min

Inactive Prep Time:

--

Ingredients

·         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

Directions

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!

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.