I love to cook and I especially love good summer meals that aren't too heavy and don't make my kitchen a freaking sauna.
This past week, my good friend over at Baby to Go told me about a great Ina Garten (Barefoot Contessa) recipe for Gazpacho
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
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.
We paired it with some home-made chicken nachos (just to make the meal a little healthier - not really). We used some leftover chicken from a rotisserie that we had added cheese, tomatoes, olives, and some guac....
Happy Eating!
yummo and thanks for the shout out! I plan to make more gazpacho today. I even skipped the food processor and used my Vidalia Chop WIzard, one of those buy on TV gadgets that work well!
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