Name: Gazpacho | Recipes
Yield: Serves 8 to 10
Ingredients: 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 46 ounces tomato juice (6 cups) 1/2 cup white wine vinegar 1/2 cup good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper

From the cookbook:

The Barefoot Contessa Cookbook - 25th Anniversary Edition

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
46 ounces tomato juice (6 cups)
1/2 cup white wine vinegar
1/2 cup good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black 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 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.

Gazpacho

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