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.
Quick and Easy Gazpacho
Yield: 4 to 6 servings
Prep Time: 20 min
1 hothouse cucumber, halved and seeded (not peeled)
2 red bell peppers, cored and seeded
4 plum tomatoes
1 medium red onion
3 cups tomato juice
3 garlic cloves, very finely minced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
3 teaspoons salt
1 teaspoon freshly ground black pepper
Chopped hard-boiled eggs, for garnish (optional)
Roughly chop the cucumbers, bell peppers, tomatoes and red onions.
Blend each ingredient individually in a food processor until puréed, transferring the puréed ingredients into a large bowl. (Be careful not to over-process the ingredients or the gazpacho will be too thin.)
Add the tomato juice, garlic, vinegar, olive oil, salt and pepper to the bowl with the puréed veggies, stirring until well combined. Cover the gazpacho and refrigerate it until chilled.
Once the gazpacho is chilled, serve it topped with chopped hard-boiled eggs (optional).
Gazpacho recipe courtesy of Ina Garten.