Barefoot Contessa Gazpacho is a chilled, no-cook dish. Perfect for hot summers as there are no flaming burners required. It is healthy with all veggies and a splash of vinegar and olive oil. With this recipe, you can prepare gazpacho effortlessly.
You can add chopped hard-boiled eggs to this recipe if you like. Enjoy this delicious, chilled soup in summer dinners. It’s quick and easy to make.
Ingredients
- 2 cucumbers, halved and seeded, but not peeled
- 3 red bell peppers, cored and seeded
- 8 plum tomatoes
- 2 red onions
- 6 garlic cloves, minced
- 46 ounces tomato juice (6 cups)
- 1/2 cup vinegar
- 1/2 cup olive oil
- 1 tbsp kosher salt
- 1 1/2 tsp ground black pepper
How to make gazpacho
Roughly chop tomatoes, onions, cucumber, and bell peppers into 1 inch pieces. Add each vegetable separately in the food processor and coarsely chopped. Do not over process.
After processing each vegetable, combine them and mix in a large bowl. Add garlic, vinegar, tomato juice, olive oil, salt, and pepper. Mix well.
Chill the gazpacho for 1 hour in the refrigerator before serving.
Barefoot Contessa Gazpacho Recipe
Ingredients
- 2 cucumbers, halved and seeded, but not peeled
- 3 red bell peppers, cored and seeded
- 8 plum tomatoes
- 2 red onions
- 6 garlic cloves, minced
- 46 ounces tomato juice (6 cups)
- 1/2 cup vinegar
- 1/2 cup olive oil
- 1 tbsp kosher salt
- 1 1/2 tsp ground black pepper
Instructions
- Roughly chop tomatoes, onions, cucumber, and bell peppers into 1 inch pieces. Add each vegetable separately in the food processor and coarsely chopped. Do not over process.
- After processing each vegetable, combine them and mix in a large bowl. Add garlic, vinegar, tomato juice, olive oil, salt, and pepper. Mix well.
- Chill the gazpacho for 1 hour in the refrigerator before serving.
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