Easy Gazpacho Recipe Ina Garten

Barefoot Contessa Gazpacho Recipes

Web1/2 cup good olive oil. 1 tablespoon kosher salt. 1 1/2 teaspoons freshly ground black pepper. Roughly chop the cucumbers, bell peppers, …

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 it is coarsely chopped.
3. 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.
4. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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Easy Gazpacho & Goat Cheese Croutons Recipes

WebCover 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 …

1. Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade.
2. Add the garlic and pulse until the soup is coarsely puréed.
3. 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 1½ teaspoons pepper.
4. Cover with plastic wrap and chill for 4 hours or overnight.

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Easy Gazpacho & Goat Cheese Croutons Recipe Ina …

WebDec 17, 2014 · 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 …

1. 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.
2. 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.

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