Gazpacho is a traditional soup of southern Spanish region of Andalusia. It is made with raw vegetables and is perfect during hot summer.
I love to make this soup from freshly picked vegetables from my garden. There are many variations of gazpacho but this variation by Ina Garten I like most of all.
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2 medium cucumbers not peeled
2 red bell peppers, cored and seeded (you can use yellow or orange bell pepper as well)
4 medium tomatoes
1 red onion
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tablespoon salt
1 teaspoon freshly ground black pepper
- Roughly chop the vegetables – cucumbers, bell peppers, tomatoes, and red onions.
- Put each vegetable separately into a food processor (I use this one) fitted with a steel blade and pulse until it is coarsely chopped. Make sure do not overprocess.
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- Combine processed vegetables in a large bowl.
- Add garlic and tomato juice.
5. Add vinegar, olive oil, salt, and pepper.
6. Mix well and chill before serving. Let it sits for a couple of hours. The longer gazpacho sits, the more the flavors develop.
This delicious recipe was inspired by Ina Garten, Food Network.
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