GAZPACHO WITH ROASTED PEPPERS

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GAZPACHO WITH ROASTED PEPPERS image

Categories     Soup/Stew

Yield 4 servings

Number Of Ingredients 13

3 cups peeled chopped seeded tomatoes, about 1 1/2 pounds
1/3 cup finely chopped red onion
3 large basil leaves
1 minced garlic clove
1 cup finely chopped seeded peeled cuke, divided
1 12 cup tomato juice (can use V8 and omit the salt)
1/2 finely chopped roasted peeled yellow and orange bell peppers
2 Tbsp red wine vinegar
1 tsp Worcestershire sause
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
3 tsp chopped flat leaf parsley

Steps:

  • Combine first 4 ingredient in food processor. Add 3/4 cup of the cukes, puree coarsely. Combine the puree, juice, and the next 6 ingredients (through pepper), stir well. Cover and refrigerate 3 hours or until chilled. Sprinkle with remaining cuke and parsley.

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