Monday, August 2, 2010


I love gazpacho and finally decided that I should try out some recipes for it. This one is from Ina Garten. This gazpacho is nice and summer fresh, with a lot of veggies in every bite. I hope to try out some other recipes too because although this one is good, I find it to be lacking something. 

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 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.


becca said... [Reply to comment]

i'm actually making gazpacho right now. :) my recipe is pretty similar, except i throw everything into a food processor so it is very smooth instead of chunky. i love it. here's the link:

Christina said... [Reply to comment]

Thanks for sharing! Ina keeps hers chunky but I think I would also like it more processed like how you made it.

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