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First Up 02:34

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The Contessa's Gazpacho 02:34

The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish.

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Food Network Shows How to Crush, Slice and Mince Garlic 01:24

Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.

Gazpacho

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episodes: Surprise Beach Party and Surprise Beach Party

Gazpacho

Name: Gazpacho
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: european
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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

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Gazpacho

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