Gazpacho Served In Bell Peppers Recipes

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GUTSY RED PEPPER GAZPACHO



Gutsy Red Pepper Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 red bell peppers, seeded and coarsely chopped
2 teaspoons sugar
1 jalapeno pepper, seeded and chopped
2 slices white bread, crust removed and chopped
2 cloves garlic, crushed
1 cup tomato sauce
1 (28-ounce) can stewed diced tomatoes
1/2 cup water
2 tablespoons sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
1/2 red onion, finely chopped
Blue corn tortilla chips

Steps:

  • Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
  • Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

GAZPACHO SERVED IN BELL PEPPERS



Gazpacho served in Bell Peppers image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 2h35m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • 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.
  • Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
  • 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.
  • Serve in hollowed out bell peppers.

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