Gazpacho from The Barefoot Contessa Cookbook (page 79) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parmesan croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 09, 2020

    I made 1/2 recipe using 1 large red bell pepper, 1/2 large red onion (I don't like too much onion, but this was still a lot). I chilled the soup one hour before serving, but it would have benefitted from more time. The gazpacho was very good, but best in small servings, so we still had leftovers. I definitely prefer this version to the canned tomato version in "How Easy Is That?". I would reduce the oil next time.

  • krobbins426 on July 15, 2013

    Pretty straightforward Gazpacho recipe that hits the spot on a summer's evening. Makes a lot but keeps well.

  • imaluckyducky on May 19, 2013

    I've been making a batch of every other week or so for a solid two months during the summer for the past few years. Good texture, good range of flavors, and you can spice it up if you like. Keeps extremely well in the fridge - I've had it in there for a week and a half before all of it was gone, with no negative outcomes for the flavor or texture.

  • Laura on August 27, 2010

    Pg. 79. I've been making a lot of gazpacho this summer, trying different recipes. So far, this one is the best. We had some immediately after I finished preparing it. I suspect it will be even better later, as tomato dishes often are.

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