Ina Garten, “The Barefoot Contessa,” describes this simple cold summer soup from her 1999 The Barefoot Contessa Cookbook as “liquid salad.” With the bounty of gorgeous early-summer produce in your garden or at your local farmers’ markets, it’s time to give this recipe a spin in your food processor and serve up a refreshing summer snack. Perfect après-beach starter!

You can watch a video of Garten preparing the recipe here:

  • 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 oz tomato juice (3 C)
  • 1⁄4 C white-wine vinegar
  • 1⁄4 C good olive oil
  • 1⁄2 T kosher salt
  • 1 t freshly ground black pepper

Recipe Key: C = cup | T= tablespoon | t = teaspoon

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 over process!

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.

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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