Gazpacho Adapted from Barefoot Contessa
Embrace the vibrant flavors of summer with this refreshing Gazpacho adapted from Barefoot Contessa, a chilled Spanish-inspired soup that bursts with garden-fresh vegetables and zesty seasonings. Featuring a colorful medley of English cucumber, sweet bell peppers, juicy tomatoes, and a hint of red onion, this no-cook wonder is brought to life with a tangy blend of red wine vinegar and high-quality olive oil. Perfectly balanced with the right touch of garlic, kosher salt, and black pepper, it’s an easy 30-minute recipe that requires no stove time—just a quick whirl in the food processor. Serve it beautifully chilled, making it the ultimate make-ahead dish for warm weather entertaining or a light, healthy lunch. Garnish with a drizzle of olive oil to elevate this classic to gourmet status.
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Recipe Information
Ingredients
- 1 whole English cucumber, unpeeled and diced
- 1 whole Red bell pepper, seeded and diced
- 1 whole Yellow bell pepper, seeded and diced
- 1 medium Red onion, diced
- 4 whole Tomatoes, large and seeded
- 3 cloves Garlic, minced
- 4 cups Tomato juice
- 0.25 cup Red wine vinegar
- 0.25 cup Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
Instructions
Begin by preparing the vegetables. Dice the cucumber, red bell pepper, yellow bell pepper, red onion, and tomatoes into small pieces. Keep them uniformly chopped for a better texture.
Place each chopped vegetable individually into a food processor and pulse a few times until finely minced but not pureed. Alternatively, you can hand-chop the vegetables if desired.
Transfer the minced vegetables into a large mixing bowl as you work through each ingredient.
Add the minced garlic to the bowl of vegetables.
Pour the tomato juice into the bowl, followed by the red wine vinegar, olive oil, kosher salt, and freshly ground black pepper.
Mix everything together thoroughly to combine.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled. This resting time allows the flavors to meld together.
Taste the gazpacho before serving and adjust the seasoning with additional salt or pepper if needed.
Serve chilled in bowls or cups. Garnish with a drizzle of olive oil or a sprinkle of freshly chopped herbs if desired.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 67.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 5370 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
