Beat the heat with gazpacho!
I am a soup lover and a tomato lover so there is nothing I like more on a hot day than a cold bowl of gazpacho! I just recently came across the Barefoot Contessa’s gazpacho recipe. It is simple and quick and relies only on tomatoes and veggies (some recipes have you add bread to them to create a thicker consistency).
To make a meal out of the gazpacho, I sauteed some shrimp in olive oil and garlic and served them on top of our cool bowls of soup. You could also serve with some crusty bread or a salad
The recipe made enough that I had the leftover gazpacho as an appetizer the next night and lunch two days later. It tastes even better the next day!
- 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
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.