San Marzano Gazpacho (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Ingredients:
1 red bell pepper |
1 1/2 red chile peppers, seeded and chopped |
1/2 seedless cucumber, peeled and chopped |
1 slice good quality white bread, crust removed and torn |
1 small red onion, chopped |
2 cloves garlic, grated into a paste |
2 to 3 small ribs celery, from the heart with leafy tops, chopped |
small handful flat-leaf fresh parsley leaves |
few leaves fresh basil, torn |
1 (28-ounce) can italian san marzano tomatoes |
extra-virgin olive oil, for drizzling |
1 lemon, juiced |
kosher salt and freshly ground black pepper |
Directions:
1. Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.
|
|