Happy Memorial Day weekend!! Hope you’re having a fun/exciting/relaxing/sunny/wonderful time 🙂 I love Memorial Day weekend because if it didn’t already feel like summer, it ALWAYS does by now. The weather here in Cville has been so great: sunny and high 80’s (tomorrow is supposed to be even hotter!).
As soon as the summer comes I always crave fresh, fruity, refreshing foods. I had some really good gazpacho last weekend in D.C. so I knew I wanted to make some soon. I decided to hit up the Cville farmer’s market first to get all of the fresh veggies. Good thing I literally live across the street from the farmer’s market!!
I got some great fresh veggies at the market, perfect for gazpacho a la Ina Garten. Here’s her recipe:
- 1 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
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.