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.