Meryl of My Bit of Earth has selected Ina's Gazpacho which can be found in the Barefoot Contessa Cookbook.
I wasn't sure that a cold tomato soup was going to be up my alley, but YUMMO! This month's Barefoot Bloggers recipe is a keeper for sure. Very fresh, VERY summery, VERY tasty!!! It makes a lot, but both my husband and I agreed we will eat it for lunch and dinner until it is gone (it's that good). Thanks, Meryl, for a great pick!
Copyright, 1999 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)
- 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.