Gazpacho Barefoot Contessa Recipes

GREEK GAZPACHO

Steps:

• Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
• Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.

GAZPACHO ADAPTED FROM BAREFOOT CONTESSA

Steps:

• Roughly chop the cucumbers, peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable, separately, into a food processor fitted with the steel chopping blade. Pulse each until coarsely chopped. Do no overprocess!
• After each vegetable is cut, combine them in a large bowl (preferably that has a cover). Add garlic and mix well. Whisk together the olive oil and vinegar; add salt and pepper. Combine with tomato juice then pour the combination over the vegetables. Mix well.
• Chill thoroughly before serving.

GAZPACHO

Steps:

• 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.

EASY GAZPACHO & GOAT CHEESE CROUTONS

Steps:

• Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.
• When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.