Name: Ina Garten Gazpacho Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 1 English Cucumber (cut in half, seeded but not peeled, roughly chopped); 2 Red Bell Peppers (roughly chopped); 4 Plum Tomatoes; 1 Red Onion (diced); 1 tablespoon Minced Garlic; 3 cups Tomato Juice; 1/4 cup White Wine Vinegar; 1/4 cup Olive Oil; 2 teaspoons Salt; 1 teaspoon Black Pepper

Description

Ina Garten’s Gazpacho is a refreshing, chilled Spanish soup made from a vibrant mix of fresh vegetables and tomato juice. This easy no-cook recipe combines cucumbers, red bell peppers, plum tomatoes, and red onions, blended with garlic, white wine vinegar, and olive oil for a perfect summer appetizer or light meal. Served cold, it’s deliciously crisp and packed with flavor.

Ingredients

Vegetables

1 English Cucumber (cut in half, seeded but not peeled, roughly chopped)
2 Red Bell Peppers (roughly chopped)
4 Plum Tomatoes
1 Red Onion (diced)
1 tablespoon Minced Garlic

Liquids & Seasonings

3 cups Tomato Juice
1/4 cup White Wine Vinegar
1/4 cup Olive Oil
2 teaspoons Salt
1 teaspoon Black Pepper

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Instructions

Coarsely chop cucumber: Place the chopped English cucumber into a food processor and gently pulse until the vegetables are coarsely chopped. Transfer them to a large bowl.
Chop remaining vegetables: Repeat the pulsing process with the red bell peppers, plum tomatoes, and red onions, one by one. Add each coarsely chopped vegetable to the large bowl.
Add garlic and liquids: Stir in the minced garlic, tomato juice, white wine vinegar, olive oil, salt, and black pepper into the bowl with the chopped vegetables.
Combine ingredients: Stir the mixture thoroughly until all ingredients are well combined, ensuring the flavors marry together.
Chill: Cover the bowl and refrigerate the gazpacho for 30 to 60 minutes to allow the flavors to blend and the soup to chill.
Serve cold: Once chilled, serve the gazpacho cold as a refreshing appetizer or light meal.

Notes

For a smoother texture, you can blend the gazpacho longer in the food processor.
Adjust vinegar and salt to taste depending on your preference.
Serve with crusty bread or garnished with fresh herbs like basil or cilantro for extra flavor.
Keep refrigerated and consume within 2-3 days for best freshness.
This recipe is naturally vegan, gluten-free, and low-fat.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Soup
Method: No-Cook
Cuisine: Spanish