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Gazpacho Me!!!

Posted By fuzzles on Jul 24, 2010 at 4:07PM

This fabulous recipe comes from the classic "The Barefoot Contessa Cookbook" by Ina Garten.  It is heaven in a chilled mug.  But don't even think about making this dish with out-of-season tomatoes or canned tomatoes!  That would be a sacrilege, and will be punished without exception by a public flogging with a wet lasagna noodle in the parking lot of your nearest WalMart.

 

GAZPACHO

 

2 hothouse cucumbers, halved and seeded but not peeled  (At the grocery store, these cukes are usually individually wrapped.  They are sweeter and have fewer seeds than traditional cukes.)

3 red bell peppers, cored and seeded  (I favor using 2 red bells and one green.)

8 plum tomatoes

2 red onions

6 cloves garlic, minced

46 ounces (six cups) tomato juice  (Sacramento brand is recommended.)

1/2 cup white wine vinegar

1/2 cup good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground pepper

(I will often add a few healthy shots of Chipotle Tabasco sauce to the mix.)

 

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into one inch cubes.  If using a food processor fitted with a steel blade, pulse each vegetable individually until they are coarsely chopped.

 

After each vegetable is chopped or 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.

 

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