I have been *dying* to make gazpacho for a looooong time now. I have had it in Paris, in NYC, and here in NJ and I have *loved* it each time. The problem is my husband is not a fan. So, when family was visiting I decided it was the perfect opportunity to make it. (Granted, I have a very picky family and I knew that 5 out of the 7 of them wouldn’t even try it. Having 2 eat it with me is better than none though!)
Gazpacho is a cold tomato-based vegetable soup. I really think it’s fabulous in summer. It’s refreshing and crisp. There’s no cooking involved either, so it’s quick to make. I used Ina Garten’s recipe from foodnetwork.com. The flavor was fantastic and I loved the crunch from all the raw veggies. You really need to make this the night before though. It gets better and better the longer it sits in the fridge!
- Roughly chop 1 cucumber, 2 red bell peppers, 4 plum tomatoes, and 1 red onion. (Seed the cucumber before chopping.)
- Finely chop each veggie in your food processor. Do not overprocess though. (This is yet another time when I wished I had a normal sized food processor. I had do to several batches per vegetable with my mini-chop!)
- After you chop each vegetable, add it to a large bowl.
- Once all 4 veggies are in the bowl, give them a good mix.
- Next, chop 3 cloves of garlic.
- Add the garlic to the bowl.
- Add 1/4 cup EVOO to the veggie mixture.
- Then add 1/4 cup white vinegar.
- Pour in 3 cups of tomato juice.
- Season with 1/2 tablespoon salt.
- Last, add 1 teaspoon black pepper.
- Mix everything well once last time.
- Refrigerate overnight for best results.
I hope you enjoy as much as I did!
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