Recipe Name Barefoot Contessa Gazpacho Submitted by wolfes5 Recipe Description Serves 8 to 10 Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 0 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 2 cucumber (8-1/4") English Cucumber, chopped 8 plum tomatoes Tomatoes, chopped 2 medium (2-1/2" dia) Red onion, chopped 6 clove garlic, finely chopped 3 1/2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, chopped 6 cups low sodium tomato juice 1/2 cup white wine vinegar 1/2 cup olive oil, extra virgin 1 tablespoon kosher salt 1 1/2 teaspoons black pepper, fresh ground to taste Steps Sequence Step 1 Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1 inch cubes. 2 Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped. Do not over process. 3 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 the gazpacho sits, the more the flavors develop.