Easy Gazpacho

Didn’t I just make these Tuna Burgers from Bobby Flay’s Burgers, Fries, and Shakes? It’s hard to believe July is already coming to an end. For the Pass the Cook Book Club, July’s pick was Barefoot Contessa Foolproof: Recipes You Can Trust. I have always enjoyed Ina’s approach to cooking and her cooking show is always delightful to watch so this was a great opportunity to make her full proof recipes in my own kitchen.

Our options were: Easy Gazpacho & Goat Cheese Crouton, Foolproof Ribs with BBQ Sauce and Chocolate Chunk Blondies. I chose the gazpacho in a heart beat because this is the exactly the kind of thing I need in my life right now to beat the brutal three digit temperature.




Gazpacho is a tomato-based, cold vegetable soup that originated from a region south of Spain called Andalucía and consumed widely in Spanish cuisine as well as in neighboring Portugal, where it is known as gaspacho.




I was extremely impressed by this gazpacho because I have had it a couple times before and didn’t care too much for it..Also, let me tell you I am not a tomato juice person at all but this is a really delicious concoction where tomato flavor is very subtle and the boyfriend, who is little picky about his gazpacho thought this was one of the best he’s had too. I could see myself making this over and over again and the best part is it can be made ahead of time.

I made a few changes to the original recipe and adjusted the quantity for two servings.


Easy Gazpacho & Garlic Herb Toast with Goat Cheese

For 2 servings


1 14 oz. cans whole peeled tomatoes, drained (save the juice)
1 green onion, chopped
¼ cup cucumber chopped but unpeeled and seeds removed
scant 1/4 cup onion
2 garlic cloves
2 tablespoon balsamic vinegar
2 tablespoon olive oil
pinch of crushed red pepper flakes
1/2 teaspoon tomato paste
about 1 cup tomato juice ( I used the juice drained from canned whole tomatoes)
salt and freshly ground black pepper
6-8 garlic herb toast ( I used store bought or use baguette or any other French bread)
2-3 oz. spreadable goat cheese
few fresh basil leaves


  1. Cut the tomatoes, green onions, cucumber, and onion in large pieces and place them in a food processor fitted with a steel blade.

  2. Add the garlic and pulse until the soup is coarsely pureed. –

  3. Place it in a large bowl and whisk in the balsamic vinegar, olive oil, red pepper flakes, tomato paste, tomato juice, salt and pepper.

  4. Cover with plastic wrap and chill for 2 hours, although Ina suggested 4 hours or overnight.

  5. Serve it chilled with toast and goat cheese spread, topped with basil leaves if desired.


Dixya Bhattarai

Dixya Bhattarai

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