Gazpacho = the Perfect Summer Soup… Chilled, Refreshing and Healthy! My friend referred me to a Barefoot Contessa recipe so below is my variation!
Ingredients: (serves 4-6)
- 1/2 seedless cucumber (roughly chopped)
- 2 bell peppers (cored and seeded)
- 1 serrano pepper (cored and seeded)
- 4 plum tomatoes (halved)
- 1/2 red onion (chopped)
- 3 cloves garlic (minced)
- 3 cups of tomato juice
- 1/4 cup of white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon of kosher salt
- 1 tablespoon fresh pepper
- 1 table spoon parsley (chopped)
Directions:
In a food processor put in your veggies. Don’t over process so be sure to leave a little chunky. Pour veggies into a large bowl. Add your tomato juice, white wine vinegar, extra virgin olive oil, parsley and S&P. Give it a good mix with a spoon, cover and chill overnight.
Next day, pour gazpacho into chilled soup bowl, garnish with parsely AND if you’re a little crazy… throw on a chunk of jumbo shrimp, lobster or crab!
best served with grilled cheese and a table of friends.
Give this a shot and send me pics or videos of your efforts.