What better way to ring in the scorching heat of an NYC summer than with chilled soup. No flaming burners required.

Gazpacho was my favorite dish when I lived in Spain, and it was my señora’s specialty (yep, the infamous señora). But I’ve turned to Ina Garten, one of my all-time Food Network favorites, for her take on this no-cook dish. The Barefoot Contessa makes it virtually effortless to prep her gazpacho, pulsing together a mix of fresh veggies with a splash of white wine vinegar and olive oil. I’ve topped off my bowl with a chopped hard-boiled egg to stay true to traditional Spanish cuisine.


Yield: 4-6 servings

Prep Time: 20 min


1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 cups tomato juice
3 garlic cloves, very finely minced
¼ cup white wine vinegar
¼ cup good quality Extra Virgin olive oil (recommended brand: Lucini)
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Hard-boiled eggs, for garnish (optional)


Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1-inch cubes.

Separately place each vegetable into a food processor and pulse until it is finely chopped, being careful not to over-process it.

Combine all of the the finely chopped vegetables in a large bowl. Stir in the tomato juice, finely minced garlic, vinegar, ¼ cup olive oil, 3 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Cover and refrigerate until chilled. Garnish with chopped hard-boiled egg, if desired.

Gazpacho recipe courtesy of Ina Garten.


4 Responses to “Gazpacho”

  1. #
    yoey — May 25, 2010 at 1:09 pm

    Salud seria muy orgullosa tambien. aunque no usas el ingrediente secreto: pan! pan duro k pones en agua y entonces anades a la sopa. Pero…bueno….estoy seguro k tu gazpacho este maravilloso!

  2. #
    jlua — September 23, 2013 at 5:19 am

    In Spain you would never use tomato juice, only fresh ingredients. Tomato juice gives it a different flavor. I would eliminate that ingredient altogether form this recipe. Also, add a little moist bread white (without the crust), use a little green pepper instead of red pepper, use only a quarter of an onion (a whole onion is too much) and garnish -on the side- with diced cucumbers, tomatoes, onions, and bread. If you like its flavor, add a little cumin. I could eat a cup of gazpacho every single day.

  3. #
    jlua — September 23, 2013 at 5:22 am

    One other thing: I prefer gazpacho very finely blended in a blender, and more light -liquid- than the picture in this recipe shows. In fact, some people pass it through the blender twice to make it really thin. The crunchiness comes from the garnish.


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