Roasted Jalapeno Gazpacho Recipes
ROASTED JALAPENO GAZPACHO
Going to the trouble to roast a single pepper might seem unnecessary, but it adds a unique depth of flavor to the chilled soup. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Provided by Midwest Living
Categories Food
Time 8h50m
Yield 8 cups
Number Of Ingredients 12
Steps:
- To roast jalapeño pepper: Halve chile pepper lengthwise; remove stem, seeds and membranes. Place pepper halves, cut side down, on a foil-lined baking sheet. Drizzle with the 1 teaspoon olive oil. Bake in a 400° oven for 20 to 25 minutes or until skins are blistered and dark. Carefully fold foil up to enclose the pepper halves. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Finely chop pepper. Set aside.
- Meanwhile, in a food processor or blender, combine 3 cups tomato, 1 cup cucumber and half the peach. Cover; process or blend until until almost smooth but a few small pieces remain. Transfer tomato mixture to a large mixing bowl. In food processor or blender, combine the water, 2 tablespoons olive oil, the vinegar, the 5 large fresh basil leaves and the garlic. Cover; process or blend until until smooth. Transfer basil mixture to the bowl with tomato mixture.
- Add the remaining tomato, cucumber and peach to the processed mixture. Depending on the level of hotness you like, add all or part of the roasted pepper. Stir to combine and season to taste with salt. Cover; chill at least 8 hours or up to 24 hours.
- Serve in small bowls or cups garnished with snipped basil.
Nutrition Facts : Calories 48 calories, Carbohydrate 6 g, Fat 3 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 38 mg, Sugar 4 g
GAZPACHO WITH JALAPENO AND CILANTRO
This soups is nice and refreshing on hot summer days. It does have a nice kick without being to overpowering
Provided by Abby Girl
Categories Low Protein
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combiner 1 cup tomato juice, half of tomatoes, half of cucumbber and half of pepper in blender. Puree until smooth.
- Pour into large bowl. Stir in remaining tomatoes, cucumer and pepper, add onion, cilantro, parsley, lemon juice, green onion, jalapeno, garlic and chili powder.
- Transfer 1 cup mixture to blender. Add 2-1/2 cups tomato juice to blender and puree.
- Pour back into large bowl and stir to combine. Thin with additional tomato juice, if needed. Season with salt and pepper.
- Cover and chill 2 hours.
Nutrition Facts : Calories 47.9, Fat 0.3, SaturatedFat 0.1, Sodium 200.9, Carbohydrate 11.1, Fiber 1.7, Sugar 5.1, Protein 2
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