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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Red Pepper Gazpacho Recipe

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This recipe for Roasted Red Pepper Gazpacho is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium red pepper
3 C tomato - seeded and chopped
⅓ C sweet onion - chopped
¼ C Basil leaves - packed
1 clove garlic - chopped
1 C cucumber - chopped
1½ C tomato or vegetable juice
2 T red wine vinegar
1 t Worcestershire sauce
1 t olive oil
½ t coarse sea salt
¼ t ground black pepper
4 t parsley - chopped
Directions:
Directions:
1. Line a small baking sheet with aluminum foil. Half and seed the red pepper, mash each half flat on the baking sheet, skin side up, and broil until blackened, about 15 minutes. Place pepper halves in a zip-lock and place the zip-lock in a paper bag and roll down tight. Let peppers steam for about 20 minutes. Remove, peel and chop.
2. Combine tomato, onion, basil and garlic in a food processor along with ¾ C cucumber, pulse 5 to 6 times until coarsely pureed.
3. Combine tomato mixture and all remaining ingredients except remaining cucumber and parsley. Chill 3 hours or longer.
4. Remove from refrigerator, stir well and serve with remaining cucumber and parsley.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour plus 3 hours refrigerator time

 

 

 

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