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
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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


  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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