Gazpacho

Show: Barefoot ContessaEpisode: Surprise Beach Party

Rated: 5 stars out of 5Rate itRead users' reviews (72)

RECIPE
COMMENTS & REVIEWS(72)

Prep Time:
20 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: --
Total:: 20 min

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Ingredients

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

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 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.

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Comments & Reviews

recipe Gazpacho
Lisa Marietta, GA 08-13-2009
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my new FAVE gazpacho!
Rated: 5 stars out of 5

super easy, super delicious. LOVE this gazpacho. top with a dollop of sour cream and dig in!
recipe Gazpacho
Linda Jefferson, LA 08-10-2009
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Tasty veggies a must
Rated: 5 stars out of 5

To Cat in Texas who said it tasted "raw", didn't you read the directions before you started? It is a raw veggie dish and... since you can't mask the flavors you must use the best veggies you can find. Really ripe red peppers, not half red and half green. Use tomatoes in season, if you can find some ripe creole tomatoes you will be so glad. Not just any cucumber, a hot house cucumber. Use very good EVOO, not just the cooking olive oil you have in the pantry, get one with an outstanding flavor. Different olive oils have different flavors. Also, Ina did not say to use V/8 juice, she said to use tomato juice, it makes a difference in the end product. If you change the recipe you can't give a fair rating, and don't give a rating on personality, just the recipe. And lastly, Cat, if you didn't like the raw taste you could have cooked the mixture and you would have a good hot tomato soup. You could even add some fresh corn and top with sour cream, but at least be fair. Ina is a great cook and I'll bet anything that she is also a lovely person.Read more
recipe Gazpacho
Sister Marie Spokane, WA 07-30-2009
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Yummm!
Rated: 5 stars out of 5

I made this soup for lunch with a friend on Saturday. Thursday night I called her and said, "You'd better come over for... dinner tomorrow if you expect to have any Gazpacho left!" It is that good! The vegetables were just right, and the flavors really woke my mouth up! Definitely a delicious keeper, especially for a hot summer evening.Read more
recipe Gazpacho
Debby Levittown, PA 07-28-2009
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Deeeeeeeeelish!!
Rated: 5 stars out of 5

Quickest, easiest recipe yet! Had it the night I made it then, put it away in the fridge where the flavors came together. Had... it again 6 days later and it was even better! As always, Ina's recipes are the BEST! To the person who said they didn't like the flavor because they used V-8 juice? Ina didn't call for V-8, which is a mixture of all different veggies, she called for TOMATO JUICE, Sacramento being the best. I used a salt free due to high blood pressure, I like to control my sodium intake. It was perfect. Read more
recipe Gazpacho
Susan Colorado Springs, CO 07-27-2009
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Absolutely delicious
Rated: 5 stars out of 5

The only changes I made to Ina's recipe were to substitute a white onion for the red onion and I peeled the cucumber since... I'm not crazy about the skin. I thought I might have to add some tabasco or something similar to bring up the heat because I didn't use the red onion, but the gazpacho was just wonderful as is. Great recipe! Thanks, Ina!Read more
recipe Gazpacho
Geraldine Woodstock, NY 07-26-2009
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This is a chunky Bloody Mary not gazpacho
Rated: 2 stars out of 5

I just came back from a month in the south of Spain and was hoping to recreate the wonderful light and garlicky Andalucian... gazpachos that are served everywhere, but this doesn't fill the bill. Maybe it's the V-8 juice that makes it taste like it needs vodka and should be served as a cocktail? And spicing it up with Mexican jalape?os and cilantro doesn't help capture the wonderful Meditaranean flavor that is lacking here. Read more