Sunday, August 4, 2013

Cool down with this Summer Soup--By Linda Kozar

My husband made his specialty for our family yesterday. Actually, he prepared this chilled soup the day before, on Saturday so that all the flavors could meld together properly. Tomatoes, beef stock, bell peppers, onions, garlic, cucumbers and more! He served the soup with some crispy French Bread, lightly toasted in the oven--a wonderful compliment to the chill of the gazpacho. Enjoy!



Below is a recipe from Ina Garten, better known as The Barefoot Contessa, The Food Network.

Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


Gazpacho on the Food Network

2 comments:

  1. Love this soup - but no one else in my family does. Sigh...

    ~Nancy Jill

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    Replies
    1. It's so hard when you're the only one:( I'm the only one in my family who likes split pea soup!

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