Gazpacho served in Bell Peppers

Total Time:
2 hr 35 min
Prep:
35 min
Inactive:
2 hr

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 pound tomatoes
  • 2 scallions
  • 1 red bell pepper, seeds removed
  • 1 celery stalk
  • 1 to 2 garlic cloves, minced
  • 2/3 cup lightly packed cilantro, stems discarded before measuring
  • 1 to 2 jalapeno chiles, seeds removed
  • 1/2 cucumber, skinned, seeds removed
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons balsamic or red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup canned tomato juice
  • 4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out
Directions

Core tomatoes, then cut a small "X" at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.

Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.

Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.

Serve in hollowed out bell peppers.

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    Recipe courtesy of Rachael Ray