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
|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|
|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|
- 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.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 12g
- Protein: 3g