The other night, Ryan and I were trying to think of something to make for dinner and our requirements were that it be fresh and healthy, but still filling.  Gazpacho popped into my head and I knew it would be perfect for the hot summer nights we've been having.  The recipe is from Ina Garten, so you know it's just divine... that sounds Barefoot Contessa-ish, right?  It's also incredibly quick and easy to make, so it would be great for entertaining.

  • 1 cucumber
  • 2 red bell peppers, cored and seeded
  • 4 plum or Roma tomatoes
  • 1 red onion
  • 3 garlic gloves, minced
  • 23 oz. (3 cups) tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 good olive oil
  • 1/2 tablespoon kosher or sea salt
  • 1 tsp. freshly ground black pepper


1.  Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes.  Put each vegetable separately into a food processor and pulse until coarsely chopped.

2.  Combine chopped vegetables in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt and pepper.  Mix well and chill before serving.  The longer it sits, the more flavorful.

The fun, bright colors are also great for a summertime meal.  Enjoy!

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