Great gazpacho recipe and super easy! I added some chopped cucumber at the end for a bit more of a chunky texture.
Pepper Gazpacho
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.
Yield: Makes 8 3/4 cups
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
15 Minutes
Total:
15 Minutes
Ingredients
- 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
Preparation
- 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.
Pepper Gazpacho Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: Spanish
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Blender
- PUBLICATION: Southern Living
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