Roasted Red Pepper Gazpacho Food

ROASTED RED PEPPER GAZPACHO

Steps:

• Blend everything together in a blender until smooth. you can pour through a strainer if you want it ultra smooth or serve is as is.
• If you have bubbles or foam, you can spoon off the foam on top and tap the blender against the counter to get rid of any extra bubbles if they bother you.
• Add olive oil on top if desired, enjoy cold.

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 YELLOW PEPPER GAZPACHO

Steps:

• Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes, turning often, until skins blister. Place in a bowl and cover. When cool, remove skins and seeds.
• Finely chop half the peppers and half the cucumber; set aside. Place the remaining pepper, cucumber and tomatoes in a food processor along with garlic, vinegar, parsley hot sauce and broth; purée until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled.
• Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.