Gazpacho served in Bell Peppers |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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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