Perfect GazpachoSubmitted by: MOIRALEIGH
IntroductionA classic from Ina Garten's Barefoot Contessa A classic from Ina Garten's Barefoot Contessa
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
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.
Number of Servings: 4
Recipe submitted by SparkPeople user MOIRALEIGH.