Pepper Gazpacho

Pepper Gazpacho Recipe
Jennifer Davick
Try This Side: Brush softened butter on 1 side of 12 whole grain bread slices. Place 6 bread slices, buttered sides down, on a griddle. Top each with 1 Havarti cheese slice, 1 Swiss cheese slice, and remaining bread slices, buttered sides up. Cook over medium heat 1 to 2 minutes on each side or until golden and cheese is melted.


Makes 8 3/4 cups
Total time: 15 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes


1 (46-oz.) bottle vegetable juice
1 (12-oz.) jar roasted red bell peppers, drained
1 cup loosely packed fresh parsley leaves
1/2 cup chopped fresh basil leaves
1 cup chopped cucumber
1/2 cup banana pepper rings
2 garlic cloves
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Toppings: sliced cucumber, fresh basil leaves


Process half of vegetable juice and next 7 ingredients in a blender until smooth. Transfer to a large bowl. Stir in remaining vegetable juice and olive oil. Serve immediately with toppings, or cover and chill until ready to serve.