Recipe
Author
Hy-Vee Test Kitchen
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Description
A popular dish in Spain and Portugal, Gazpacho is a chilled soup made primarily of raw vegetables. Once you get a taste, you might start to wonder how else you can serve Gazpacho. With chips? Drizzled over corn salad? In a shooter glass with shrimp skewers?
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hatch chile peppers | ||
| 1 large red bell pepper | ||
| 2 c. Hy-Vee tomato juice | ||
| ¼ c. fresh lime juice | ||
| 2 tbsp. cilantro leaves | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 2 cloves garlic | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ tsp. freshly ground Hy-Vee black pepper | ||
| 8 Roma tomatoes, quartered (1-1/2 lbs) | ||
| 1 medium yellow onion, quartered | ||
| 1 medium cucumber, peeled and cut into 1-inch pieces | ||
| 1 small avocado, peeled, seeded and chopped | ||
| Chopped cilantro, for garnish |
Directions
- To roast peppers, place on foil-lined baking sheet. Broil 5 inches from broiler element, turning occasionally with tongs until charred on all sides. Place in a paper bag. Close bag tightly and allow to steam 10 minutes or until skin easily pulls away from flesh. Peel, seed and coarsely chop peppers; reserve a generous tablespoon of red pepper for garnish.
- In blender or food processor combine peppers, tomato juice, lime juice, cilantro, olive oil, garlic, salt and black pepper. Cover and process until smooth. Transfer mixture to a large bowl. Place tomatoes and onion in blender or food processor; process a few seconds until vegetables are coarsely chopped.
- Add cucumber; process 2 to 3 seconds more until vegetables are chopped to desired size. Stir chopped vegetables into tomato juice mixture in bowl.
- Cover and chill 2 to 24 hours. Serve in bowls garnished with chopped avocado, reserved red bell pepper and additional cilantro.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 12g
- Protein: 3g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 150%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Back to School 2010.