Red Pepper Gazpacho Food

RED PEPPER GAZPACHO

Steps:

• Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos.
• Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.

GUTSY RED PEPPER GAZPACHO

Steps:

• Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
• Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

ROASTED TOMATO AND RED PEPPER GAZPACHO

Steps:

• Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
• Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
• Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

GAZPACHO

Steps:

• Peel and cut each garlic clove in half. Remove the green shoot inside, if there is one. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil lift the garlic out of the water and into a bowl of ice water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan. Peel the onion and cut in half, then cut into large chunks. Peel the cucumber. Cut in half, then into large pieces. Halve the bell peppers, then remove the seeds and white membranes. Chop the bell peppers, then aside along with the cucumber and onion. Cut the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and bell peppers. Add the bread, torn into pieces, then pour over the water. Process everything together using a hand-held blender, or using a food processor. Strain the gazpacho through a fine-mesh strainer. Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until smooth and creamy. Season with salt and pepper. Chill in the fridge before serving (at least 2 hours). Serve the gazpacho in soup bowls with croutons, plus an extra drizzle of olive oil.

GAZPACHO

Steps:

• Wash and coarsely chop the tomatoes, saving the juice.
• Core, seed and coarsely chop the peppers.
• Peel, seed and coarsely chop the cucumbers.
• Dice the celery.
• Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
• Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
• Stir in cayenne and dill and salt and pepper to taste.
• Cover and chill for at least 4 hours.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.