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
- 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.