Start with your fresh vegetables. Dice the red onion, chop the cucumber, and seed the bell peppers. Quarter the tomatoes too. Make sure you make these cuts even; it helps everything blend more uniformly later.

In a blender or food processor, combine the chopped vegetables. Add the garlic, tomato juice, olive oil, and vinegar. Blend until smooth. You can adjust your blending time based on how chunky or smooth you want your soup.

After blending, add the kosher salt, black pepper, lemon juice, and smoked paprika. Blend again briefly just to combine everything. Taste and make any adjustments to your seasoning as desired.

Transfer the gazpacho to an airtight container and refrigerate for at least two hours. Chilling allows the flavors to develop fully. It’s also refreshing after being in the heat.

Once chilled, give it a good stir. Pour it into bowls, and if you’d like, top with extra diced vegetables or fresh herbs for a garnish.

Grab a spoon, find a sunny spot, and enjoy your Barefoot Contessa Gazpacho. Each spoonful is a testament to summer's bounty!