Gazpacho!

It’s HOT! I needed something to make that didn’t involve the stove, or going out to light the grill for that matter. Taking a survey of my counter tops and refrigerator I realized that I had an abundance of cucumbers and tomatoes. I instantly decided upon gazpacho and decided to adapt a recipe from the Barefoot Contessa here.

Fresh 'maters from the market are the best

Leave the peel on!

Here’s the recipe!

  • 8-10 pickling cucumbers, skin scrubbed (you can also take the skin off if you want)
  • 1 red bell peppers, cored and seeded
  • 4 tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 3 cups tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper

Directions:

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! ( I used a hand held chopper since I don’t have a food processor and it worked great)

After each vegetable is chopped, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving.

Enjoy! What do you do to beat the heat in the kitchen?!

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