Gazpacho

KosherEye.com

Adapted from The Barefoot Contessa Cookbook by Ina Garten
This is one of our favorite summer gazpachos!

Gazpacho

Ingredients

1 English 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

Directions

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 coarsely chopped. Do not overprocess!

After each vegetable is processed, combine 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.

Notes

4-6 servings 
Recipe: Kosher, parve, soup


Print  

Soups