Summer is in full swing, the gardens are bursting with tomatoes, cucumbers and peppers. If ever there was a time to enjoy Gazpacho, it is right now! I am a huge fan of this delicious and refreshingly healthy cold soup. I have tried many a gazpacho recipe, and this one, by Ina Garten, is by far the best. It is so easy, that you can prepare it in less than 30 minutes and enjoy it immediately. If you are watching your sodium intake, try substituting low sodium tomato juice and only half the salt. Either way, it is a FabuLesley fave!
- 2 hothouse cucumbers, halved and seeded, but not peeled.
- 3 red bell peppers, cored and seeded
- 8 plum tomatoes
- 2 red onions
- 6 garlic cloves, minced
- 6 cups tomato juice
- 1/2 cup white wine vinegar
- 1/2 cup good olive oil
- 1 tablespoon kosher salt
- 1 1/2 tablespoons freshly ground pepper
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 over process!
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 the gazpacho sits, the more the flavors develop.