San Marzano Gazpacho

Total Time:
25 min
Prep:
10 min
Inactive:
10 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 red bell pepper
  • 1 1/2 red chile peppers, seeded and chopped
  • 1/2 seedless cucumber, peeled and chopped
  • 1 slice good quality white bread, crust removed and torn
  • 1 small red onion, chopped
  • 2 cloves garlic, grated into a paste
  • 2 to 3 small ribs celery, from the heart with leafy tops, chopped
  • Small handful flat-leaf fresh parsley leaves
  • Few leaves fresh basil, torn
  • 1 (28-ounce) can Italian San Marzano tomatoes
  • Extra-virgin olive oil, for drizzling
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
Directions

Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.

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    Gazpacho

    Recipe courtesy of Ree Drummond