Gazpacho – Easy and Delicious!
When most people think of soup they envision a steamy concoction that brings warmth on cold nights and comforts the soul. The Spanish answer to soup is Gazpacho, which is quite the opposite. Served raw and cold, it is an interesting vegetable based dish that is particularly popular during the warm summer months and along the coastal areas. It is delightfully refreshing and a unique spin on a traditional fare. Try it – you’ll be surprised.
Here is an easy recipe to enjoy this Spanish favorite without traveling all the way to Spain.
- 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.
**Recipe by Barefoot Contessa http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html