It’s almost summer and I love cold soup! I can’t believe I haven’t posted a recipe for gazpacho before this! I’ve made many variations of these over the years, so here’s just one example of what you can make. You don’t have to serve it in a bell pepper, but I like to because it’s fun. This is a great dish to make if it’s hot out and you don’t feel like cooking much! This recipe serves one to two people; double if you plan on serving more (use one yellow bell pepper for each person)
Ingredients for Gazpacho Served in Bell Pepper
- 1 Red Bell pepper, chopped coursely
- 1 Garlic Clove
- 1 TBSP Sherry Vinegar
- 2 TBSP Extra Virgin Olive Oil
- 1/2 can of tomato puree (small can)
- Sea Salt
- 1 small jalepeno pepper (use 1/2 if you don’t like it super spicy)
- 2 Persian Cucumbers, chopped
- 1/4 cup water
- 1 piece of bread, no crust, ripped into small pieces (stale bread works)
- 1 Yellow Bell pepper
Directions for Gazpacho Served in Bell Pepper
- Puree red bell pepper in food processor
- Add Garlic, bread, jalapeno, cucumbers, tomato puree and pulse in
- Add water, sherry vinegar and olive oil and pulse in
- Add sea salt to taste and pulse in
- Pour into container and refrigerate
- Turn broiler on to high
- Wash and dry yellow bell pepper
- Place on broiler rack (no pan required) for 15-20 minutes, turning occasionally, until edges begin to brown
- remove pepper from oven and put in a heat resistant pan, allow to cool
- cut top off from yellow pepper and pour chilled gazpacho in to serve
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