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.
Main Course
Servings 6 servings
Ingredients
- 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)
Instructions
- 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).
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Gazpacho recipe courtesy of Ina Garten.
can you freeze this soup ahead of time and thaw to serve?
Hi Dawn – That should work! Then thaw in the refrigerator overnight when ready to serve.
Super tasty and refreshing. Great recipe, Kelly!
Thank you so much, Lesley! I’m so glad you enjoyed it!
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.
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.
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!