Barefoot Contessa Gazpacho Recipe

Barefoot Contessa Gazpacho is a chilled, no-cook dish. Perfect for hot summers as there are no flaming burners required. It is healthy with all veggies and a splash of vinegar and olive oil. With this recipe, you can prepare gazpacho effortlessly.

You can add chopped hard-boiled eggs to this recipe if you like. Enjoy this delicious, chilled soup in summer dinners. It’s quick and easy to make.

Ingredients

  • 2 cucumbers, halved and seeded, but not peeled
  • 3 red bell peppers, cored and seeded
  • 8 plum tomatoes
  • 2 red onions
  • 6 garlic cloves, minced
  • 46 ounces tomato juice (6 cups)
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 1 tbsp kosher salt
  • 1 1/2 tsp ground black pepper

How to make gazpacho

Roughly chop tomatoes, onions, cucumber, and bell peppers into 1 inch pieces. Add each vegetable separately in the food processor and coarsely chopped. Do not over process.

After processing each vegetable, combine them and mix in a large bowl. Add garlic, vinegar, tomato juice, olive oil, salt, and pepper. Mix well.

 

Chill the gazpacho for 1 hour in the refrigerator before serving.

Barefoot Contessa Gazpacho Recipe
Print Recipe

Barefoot Contessa Gazpacho Recipe

Prep Time10 mins
Total Time10 mins
Course: Soup
Servings: 4 people
Author: Rehan

Ingredients

  • 2 cucumbers, halved and seeded, but not peeled
  • 3 red bell peppers, cored and seeded
  • 8 plum tomatoes
  • 2 red onions
  • 6 garlic cloves, minced
  • 46 ounces tomato juice (6 cups)
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 1 tbsp kosher salt
  • 1 1/2 tsp ground black pepper

Instructions

  • Roughly chop tomatoes, onions, cucumber, and bell peppers into 1 inch pieces. Add each vegetable separately in the food processor and coarsely chopped. Do not over process.
  • After processing each vegetable, combine them and mix in a large bowl. Add garlic, vinegar, tomato juice, olive oil, salt, and pepper. Mix well.
  • Chill the gazpacho for 1 hour in the refrigerator before serving.

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