g a z p a c h o... my first time

g a z p a c h o... my first time. 

Okay... So it's someone's birthday. Your thinking of what you can bring to the event. What do you cook for someone who is an amazing cook themselves and really knows his way around the kitchen? Think about it because it has to be good... really good. I've got it!!! Only the best, that's what! From one food lover to another this is some great gazpacho.

I used a recipe I found online and followed it exactly being that I was a 33 year old woman who never had gazpacho in her life. Just saying it g a z p a c h o..... fun!

This photo was taken about a week after I made it. 

It had just come out of the fridge and I thought I'd grab a quick photo before lunch. 

Still delicious! 

I'd love to share the recipe as if the contessa needed any more publicity. Well, what do they say? Give credit where credit is due? Bravo!!! 

Copyright 1999 The Barefoot Contessa Cookbook

Show: Barefoot ContessaEpisode: Surprise Beach Party

Ingredients

• 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

Directions

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. 

This summer, try this recipe and share with loved ones. Also if you are growing your vegetables this year good for you. even better.