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| Roasted Red Pepper Gazapacho |
This is best with overnight refrigeration, but you could chill it 4 hours and serve it if you desire.
Ingredients
For the gazpacho:
4 large red bell peppers, roasted and peeled
2 garlic cloves, peeled, crushed, minced
2 to 3 cups V8 vegetable juice
2 Tbs. olive oil
1 Tablespoon red wine vinegar
1 Tablespoon balsamic vinegar
Cayenne, to taste
coarse salt
freshly ground black pepper
For the garnish:
1 small English cucumber, peeled, finely diced
1/2 small yellow bell pepper, stemmed, seeded, finely diced
1/4 cup finely diced sweet onion [red or Vadalia are good]
1/2 tomato, seeded and finely diced
1/2 jalapeno pepper, seeded and finely diced
cayenne [to taste, optional]
Method
Puree the peppers and garlic in a blender, adding V8 until the desired consistency is obtained.
With the motor running, add olive oil, vinegar, cayenne, salt and pepper to taste. Chill overnight.
For the Garnish:
Combine all of the ingredients, up to and including cayenne if desired.
Serve by dividing gazpacho among 4 bowls and top with a generous spoonful of the garnish.
Ingredients
For the gazpacho:
4 large red bell peppers, roasted and peeled
2 garlic cloves, peeled, crushed, minced
2 to 3 cups V8 vegetable juice
2 Tbs. olive oil
1 Tablespoon red wine vinegar
1 Tablespoon balsamic vinegar
Cayenne, to taste
coarse salt
freshly ground black pepper
For the garnish:
1 small English cucumber, peeled, finely diced
1/2 small yellow bell pepper, stemmed, seeded, finely diced
1/4 cup finely diced sweet onion [red or Vadalia are good]
1/2 tomato, seeded and finely diced
1/2 jalapeno pepper, seeded and finely diced
cayenne [to taste, optional]
Method
Puree the peppers and garlic in a blender, adding V8 until the desired consistency is obtained.
With the motor running, add olive oil, vinegar, cayenne, salt and pepper to taste. Chill overnight.
For the Garnish:
Combine all of the ingredients, up to and including cayenne if desired.
Serve by dividing gazpacho among 4 bowls and top with a generous spoonful of the garnish.