During a recent Portland heat wave, I swore off cooking for about a week. That said, we still had to eat.
That’s when one of my favorite summer meals took center stage: cold, crisp, delicious gazpacho. Gazpacho is a Spanish cold soup, often tomato-based. For this particular recipe cucumbers, bell peppers, tomatoes, onion, and garlic mingle with tomato juice, vinegar, and olive oil. My favorite part of this recipe is that my food processor and refrigerator did most of the work.
First, I chopped up all the veggies into one-inch pieces. It was quick!
Then, I used the food processor to finely chop the veggies, adding each ingredient to a large pot as I went.
Finally, I added the garlic, tomato juice, vinegar, olive oil and salt and pepper and gave everything a good stir. Into the fridge it went for about six hours. We had enough for two dinners. I like my gazpacho served with lots of bread and wine. Yummy.
You can find the full recipe on the Food Network site here.
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