It’s been SO hot here I thought I might melt if the oven was turned on. The answer to 90+ degree heat is Ina Garten’s Gazpacho. I love Ina, even as a vegan I find plenty of her recipes that work beautifully and this is one of my summer favorites. It’s SO super duper good for you! full of raw veggies that taste amazing. The red onion, garlic and white wine vinegar lift the flavors and give it plenty of “zing.”
I like this as a chunky soup but if you prefer you can puree it. Make sure you use a good quality tomato juice, I used Knudsen’s Organic Juice and it was perfect. The soup will happily sit in the fridge for a few days, the flavors meld and just get better and better.
I took the quick and easy route and used a food processor to chop each ingredient – good move or it would have taken all day chopping. Ina suggests chopping each veggie separately in the food processor, this way you can make sure you get just the size you want for each.
It’s an easy recipe and a delicious Godsend for a heat spell.
Ina Garten’s fantastic summer Gazpacho soup from Barefoot Contessa Cookbook.
2 English cucumbers, halved and seed, unpeeled
3 red peppers, cored and seeded
8 plum tomatoes
6 cloves garlic
2 red onions
6 cups good quality tomato juice
1/2 cup organic white wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Chop the cucumbers, bell peppers, tomatoes, and red onions into approximately 1 inch chunks. 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.