Recipe courtesy of Ina Garten
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Sauvignon Blanc

IDEAS YOU'LL LOVE

Plum Tart

Recipe courtesy of Ina Garten

Lobster Rolls

Recipe courtesy of Jamie Deen

Zucchini-Tortilla Casserole (Pastel Azteca)

Recipe courtesy of Marcela Valladolid

Strawberry Rhubarb Pie

Recipe courtesy of Ina Garten

Cauliflower Tabouli

Recipe courtesy of Food Network Kitchen

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Greek Gazpacho

Recipe courtesy of Ina Garten

Gazpacho with Cilantro Oil

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking