They’re so purty.
And yet it’s so tricky getting enough of them into our diet.
Thankfully, there’s gazpacho:
Have you ever eaten a really delicious salsa and thought, “Man! This salsa is so good I could drink it!”?
I think the person who invented gazpacho felt the same because this summery soup is essentially a bunch of fresh vegetables finely chopped and mixed together.
On a personal note…
While photographing this dish, I couldn’t stop nibbling and nibbling and nibbling on it!
Before I knew it, the bowl was empty!
Maybe getting enough veggies into our diets isn’t so hard after all….
(This recipe was adapted from the Barefoot Contessa’s version.)
Let’s start off by chopping up some fresh veggies:
*3 large cloves of garlic, finely minced
*1 large stalk of celery, diced
*1 big handful parsley, rinsed
*1 medium red onion, chopped
*1 large red bell pepper, diced
*1 hothouse cucumber, seeded and diced (this type of cucumber has a soft, ribbed surface and is usually shrink-wrapped)
*4 medium tomatoes, diced (any tomato will do–just pick ones that actually smell like tomatoes instead of plastic) 🙂
Once chopped, process all the veggies EXCEPT the garlic in small batches in a food processor. Transfer to a large bowl.
Grab a 28-ounce can of whole, peeled tomatoes (I prefer San Marzanos) and puree them in the food processor:
Stir the processed veggies and tomatoes and the garlic together.
Pour in 1/4 cup vinegar. (I used an even mixture of red wine and white vinegars.)
Add 1/4 cup olive oil.
Stir in 1/2 Tablespoon kosher salt.
And a teaspoon of pepper.
Give the soup a good mix and store in a non-reactive container such as a glass or ceramic bowl.
Since the soup gets better the longer it sits, enjoy it all week with your lunchtime sandwich or as a snack.
But you are also more than welcome to serve yourself up a bowl right away.
Oops!! Did I really just finish off another bowl?
- 3 large cloves of garlic, finely minced
- 1 large stalk of celery, diced
- 1 big handful parsley, rinsed
- 1 medium red onion, chopped
- 1 large red bell pepper, diced
- 1 hothouse cucumber, seeded and diced
- 4 medium tomatoes, diced
- 28oz can whole, peeled tomatoes
- 1/8 cup white vinegar
- 1/8 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 Tablespoon salt
- 1 teaspoon pepper
- Puree all the fresh veggies in small batches in a food processor. Transfer to a large bowl.
- Process canned tomatoes and stir into veggies along with the vinegar, oil, salt and pepper until evenly mixed.
- Store in a non-reactive container for up to a week. (It gets better as it sets.)