Jennifer Davick Photo by: Jennifer Davick

Pepper Gazpacho

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.

Southern Living AUGUST 2011

  • Yield: Makes 8 3/4 cups
  • 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.


Go to Full Version of

Pepper Gazpacho Recipe