Sunday night, Chris and I had dinner with my parents. My mom sent us home with some homemade treats, including this gazpacho. Below is the recipe she sent me from the Barefoot Contessa* Cookbook:

* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper


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.

*I don’t have a TV, but I love watching cooking shows with my mom. Might I add how amusing the Barefoot Contessa is? It seems like she’s always picking herbs and cooking delicious things for the quirky gardeners hanging around the house. And talking about her husband, Jeffrey. Hilarious.

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