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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

The Barefoot Contessa


1 hothouse  halved and seeded, but not peeled
2 red bell peppers
4 plum tomatoes
1 red onion
3 garlic cloves, quartered
3 cups tomato juice (I use spicy V-8)
1/4 cup white wine vinegar (I use sherry 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, garlic and red onions. Mix vegetable together in a large bowl and process in a food processor in batches. As you add more vegetables, the first batches will become thinner. Leave the last two batches chunkier so there is a nice combo of smooth and chopped vegetables.

After the vegetables are processed, combine them in a large bowl and add the tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


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