September 2007 | Gazpacho
From the Barefoot Contessa Cookbook, this is an Italian favorite that seems like the healthiest lunch in the world. Pair it with some crusty bread on a hot day.
Ingredients
- 2 hothouse cucumbers, halved anad seeded, but not peeled
- 3 red bell peppers, cored and seeded
- 8 plum tomatoes
- 2 red onions
- 6 garlic cloves, minced
- 46 ounces low sodium tomato juice (6 cups)
- 1/2 cup white wine vinegar
- 1 teaspoon salt
- 1.5 teaspoons freshly ground black pepper
Instructions
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.
