Kitchen Tools & Skills Recipes

GAZPACHO

(From the barefoot contessa cookbook by Ina Garten, Clarkson Potter Publishers, 1999)

2 hothouse cucumbers, halved, seeded, but unpeeled

3 red bell peppers, cored and seeded

8 plum tomatoes

2 red onions

6 garlic cloves, minced

46 oz. tomato juice (6 cups)

½ cup white wine vinegar

1 Tbsp. Kosher salt

1-1½ tsp. freshly ground black pepper

Tabasco, to taste



1. 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 over process!



2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Add Tabasco, if desired.



3. Mix well and chill before serving. The longer the gazpacho sits, the more the flavor develops.



Serves 8 to 10.