Gazpacho served in Bell Peppers
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 154
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 468
- Total: 2 hr 35 min
- Prep: 35 min
- Inactive: 2 hr
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.