Epiphany Recipes: Gazpacho Soup

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

Gazpacho Soup

by Food Network's Barefoot Contessa

Ingredients:

• 1 hothouse cucumber not peeled but seeded and halved

(Karen's note: can use a regular cucumber, I peel skin if too thick)

• 2 red bell peppers, cored and seeded
• 4 plum tomatoes or any tomato variety
• 1 red onion

Rough chop each veggie separately and chop in food processor or by hand.
Do not over process, leave somewhat chunky.
Combine chopped veggies in a large bowl.

Add to the veggies:

• 3 garlic cloves, minced
• 23 oz. tomato juice ( approx. 3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 Tablespoon Kosher salt
• 1 teaspoon fresh ground black pepper

Mix all ingredients well and chill before serving. The longer the Gazpacho sits, the more the flavors develop. Makes 4-6 servings.

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.