Roasted Pepper Gazpacho

this is my favorite recipe for gazpacho. i found it a few years ago in an issue of Fine Cooking. i like this recipe because the gazpacho is chunky instead of smooth. the only down side to this recipe is that it is labor intensive, however if you have a lot of tomatoes in your garden that need eating this is a good way to use up a lot of them! here's the recipe...

3 red peppers (this time i used one red, orange, and green pepper)
2 pounds tomatoes, peeled, seeded, chopped
2 cloves garlic
1/3 cup olive oil
1/4 cup lemon juice or red wine vinegar
4 scallions, chopped
1 cup cucumber, peeled, seeded, diced
1/2 cup chopped mixed herbs
salt and pepper

Roast and peel peppers. Put peppers and tomatoes and garlic in food processor and pulse. Put them in a large bowl and stir in the rest of the ingredients. Serve cold.

to peel tomatoes make an X through the skin at the blossom end and place in boiling water for 10 seconds and then immeadiatly plunge into ice water to stop cooking. then just peel the skin right off.


Post a Comment

<< Home