Recipe courtesy of Bob Blumer

Gazpacho served in Bell Peppers

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  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 35 min
  • Inactive: 2 hr
  • Yield: 4 servings



  1. 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.
  2. Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
  3. 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.
  4. Serve in hollowed out bell peppers.

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