Thursday, June 25, 2009


I have to admit that I’m not a great fan of gazpacho—I’m just not a fan of cold soups, in general. I do acknowledge that gazpacho is such a healthy summer option, though. So in the spirit of trying recipes that one may not typically choose as part of Barefoot Bloggers, I thought I would give it a go. This recipe was selected by Meryl of My Bit of Earth.

This is a light, fresh, tasty gazpacho that can’t be any easier to prepare. There’s no actual cooking involved at all. It’s just a matter of rough chopping the veggies, tossing them in the food processor (one at a time), and stirring together with the remaining ingredients.

Source: Gazpacho, The Barefoot Contessa Cookbook

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)
¼ cup white wine vinegar
¼ cup good olive oil
½ tablespoon kosher salt
1 teaspoon freshly ground black pepper

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!

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.


  1. Your gazpacho looks great. I really like it.

  2. I love the little chunks of veggies suspended in the red tomato sauce--nice shot!