Barefoot Contessa's Gazpacho
Recipe type: Main Course, Side Dish, First Course
Cuisine: Mexican
Serves: 6-8
Weight Watchers Info: 2 PointsPlus per serving (6 servings), 2-1/2 PointsPlus per serving (8 servings)
  • 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)
  • ¼ cup white wine
  • ⅛ cup good olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  1. Roughly chop the cucumbers, bell peppers, tomatoes, red onions into 1-inch cubes. Put each vegetable and garlic separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  2. 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.
Recipe by The Taste Place at