Gazpacho With Honeydew & Peppadew

Creator Notes

The addition of honeydew and pappadew peppers (but no longer Mountain Dew, thanks very worthy) to a general gazpacho recipe—adapted from The Barefoot Contessa Cookbook—offers a fulfilling layer of sweetness and piquancy. – DebbieK —debbiek

Check Kitchen Notes

Every so continually if you are making gazpacho, you throw the general substances true into a food processor and puree them instantly, leaving bits of most efficient the sturdiest substances. DebbieK makes hers in batches. You pulse every ingredient one after the other so it’s damaged down to an evenly impolite puree. The addition of honeydew and peppadew is gleaming – broadening the vary of sweetness and heat. And we like DebbieK’s instructions so that you might add “a lot of glugs” of olive oil and sherry vinegar. After worthy stuffed with life tasting we sure a lot of glugs to be 6 to 8 tablespoons. Add the oil and vinegar to style – and with gazpacho you might restful repeatedly adjust the seasonings another time simply before serving. This soup improves with time — a pair of hours, or a day even. – A&M —The Editors

Ingredients

• 
  1
  

  swish English cucumber, halved lengthwise and cut into 1-rush chunks
  

• 
  2
  

  crimson bell peppers, cored and cut into 1-rush chunks
  

• 
  8
  

  peppadew peppers, drained
  

• 
  3
  

  swish tomatoes, cored, seeded, and cut into 1-rush chunks
  

• 
  ¹/₂
  

  crimson onion, peeled and cut into 1-rush chunks
  

• 
  ¹/₃
  

  of a swish honeydew melon, seeded, peeled, and cut into 1-rush chunks
  

• 
  4
  

  cloves garlic, minced
  

• 
  1
  

  46-oz.bottle of low-sodium vegetable juice
  

• Lots of glugs of olive oil
  

• Lots of glugs of sherry vinegar
  

• Salt & pepper to style