Gazpacho with Roasted Peppers |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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From Cooking Light magazine, August 2002, as requested. Ingredients:
3 cups chopped seeded peeled tomatoes (about 1 1/2 pounds) |
1/3 cup finely chopped red onion |
3 large basil leaves |
1 clove garlic, minced |
1 cup finely chopped peeled cucumber, divided |
1 1/2 cups tomato juice |
1/2 cup finely chopped roasted bell pepper |
2 tablespoons red wine vinegar |
1 teaspoon worcestershire sauce |
1 teaspoon extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 teaspoons chopped fresh flat-leaf parsley |
Directions:
1. Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
2. Pulse 5 times or until coarsely pureed.
3. Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
4. Cover and refrigerate 3 hours or until chilled.
5. Sprinkle with 1/4 cup cucumber and parsley.
6. Yield: 4 servings (serving size: about 1 cup).
7. Note: Store soup in refrigerator up to 2 days.
8. Stir and sprinkle with parsley before serving.
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