| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 35 min |
| Inactive: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 1 pound tomatoes
- 2 scallions
- 1 red bell pepper, seeds removed
- 1 celery stalk
- 1 to 2 garlic cloves, minced
- 2/3 cup lightly packed cilantro, stems discarded before measuring
- 1 to 2 jalapeno chiles, seeds removed
- 1/2 cucumber, skinned, seeds removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic or red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup canned tomato juice
- 4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out
Instructions
- Core tomatoes, then cut a small “X” at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.
- Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
- Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.
- Serve in hollowed out bell peppers.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 154 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 468 mg |
Reviews
This is a very good, refreshing gazpacho especially nice for warm weather. I have never served in bell peppers. I vary the recipe and sometimes use V8 instead of tomato juice, add chopped avocado to the top for serving. It’s also nice served as lunch with tortilla chips or quesadillas. My husband likes this a lot and requests it often. It’s a great way to add more veggies to your diet.
Very easy, and very very tasty! I added about 1/2 teaspoon of Crumbled Mediteranian Feta Cheese to each of the servings, and that brought the flavors out even more!
This was an easy recipe to prepare, and the results were good. I thought that the soup was thin enough without the added tomato juice, but I happen to like a slightly chunkier gazpacho. I did increase the amount of garlic, lemon juice and cilantro, as I thought the exact recipe produced a bland soup.
The cilantro added a nice touch.
Did not serve in bell pepper cups this time but certainly would at a picnic.
Did not serve in bell pepper cups this time but certainly would at a picnic.