September 9, 2014

Make: Gazpacho

Image is from HERE, I forgot to take my own.
GAZPACHO is one of my favorite recipes to make in the summer. A very refreshing meal to have for lunch or dinner, it's almost like eating salsa...but better! So, when I pulled some tomatoes, cucumbers and peppers from THIS GARDEN I immediately knew what I was going to make.


Time: 20 minutes
Yields: 4 to 6 servings

  • 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
  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 overprocess!
  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.
Recipe from my favorite, Ina Garten.

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