SEC Media Days 2011 started on Wednesday which, for a football fan like me, is the beginning of football season. The summer is ending and I have not prepared my favorite gazpacho recipe all summer!
This is my personal favorite, my go-to recipe for gazpacho. These vegetables are the summer's masterpieces. I usually leave mine chunky, but occasionally process about two pulses from over-processing, refrigerate, and drink as a beverage. It is healthy, low-calorie, and delicious. It is high in sodium but this can be controlled by using low-sodium V8 or tomato juice and adjusting the salt to your specific needs.
This is not a new recipe , but it is a summer essential!
Gazpacho
Recipe with a minor change, The Barefoot Contessa Cookbook
Yield: 4-6 servings
Ingredients:
1 English cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 cups V8 juice (may use tomato)
1/4 cup white wine vinegar
1/4 cup good olive oil (optional, if you don't want the extra calories but recommended)
1/2 tablespoon kosher salt, or to taste
1 teaspoons freshly ground black pepper
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 cups V8 juice (may use tomato)
1/4 cup white wine vinegar
1/4 cup good olive oil (optional, if you don't want the extra calories but recommended)
1/2 tablespoon kosher salt, or to taste
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!
After each vegetable is 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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