Gazpacho with serrano chillies
- Number of Servings: 4
Ingredients
Peppers, sweet, red, raw, sliced, 3 cup (remove)Red Ripe Tomatoes, 2.5 cup, chopped or sliced (remove)Cucumber (peeled), .5 large (8-1/4" long) (remove)Sweet peppers (bell), .5 medium (approx 2-3/4" long, 2-1/2" (remove)Serrano Peppers, 2 pepper (remove)Onions, raw, 1 small (remove)Garlic, 1 clove (remove)*EVOO (Bertolli), 2 tbsp (remove)sherry vinegar, 1 tbsp (remove)Salt, 1 tsp (remove)*Avacado, 8 oz (remove)Fresh Chives, 1 tbsp chopped (remove)Oregano, ground, .5 tbsp (remove)
Directions:
Preheat a broiler.
Arrange the red bell peppers on a baking sheet and place in the broiler about 6 inches from the heat source. Broil, turning with tongs, until the pepper skins are blistered and charred black on all sides, about 15 minutes. Place the peppers in a paper bag and let stand until cool enough to handle. Remove the stem from each pepper and discard. Slit the pepper open, then remove and discard the seeds and ribs. Remove the blackened skin with a small knife.
Cut the tomatoes in half crosswise. Using the largest holes on a box grater placed over a bowl, grate the tomato halves. Discard the skins. In a food processor, pulse the cucumber chunks until coarsely pureed. Add to the bowl. Process the roasted peppers until coarsely pureed. Add to the bowl. Stir in the yellow bell pepper, chilies, onion, garlic, the 2 Tbs. olive oil, the vinegar and salt. Cover and refrigerate until slightly chilled.
Ladle the chilled gazpacho into individual glasses or bowls and garnish with the avocado. Sprinkle with the chives and oregano and drizzle with olive oil. Serve immediately. Serves 4.
Serving Size: 4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user HAMPDS.
Preheat a broiler.
Arrange the red bell peppers on a baking sheet and place in the broiler about 6 inches from the heat source. Broil, turning with tongs, until the pepper skins are blistered and charred black on all sides, about 15 minutes. Place the peppers in a paper bag and let stand until cool enough to handle. Remove the stem from each pepper and discard. Slit the pepper open, then remove and discard the seeds and ribs. Remove the blackened skin with a small knife.
Cut the tomatoes in half crosswise. Using the largest holes on a box grater placed over a bowl, grate the tomato halves. Discard the skins. In a food processor, pulse the cucumber chunks until coarsely pureed. Add to the bowl. Process the roasted peppers until coarsely pureed. Add to the bowl. Stir in the yellow bell pepper, chilies, onion, garlic, the 2 Tbs. olive oil, the vinegar and salt. Cover and refrigerate until slightly chilled.
Ladle the chilled gazpacho into individual glasses or bowls and garnish with the avocado. Sprinkle with the chives and oregano and drizzle with olive oil. Serve immediately. Serves 4.
Serving Size: 4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user HAMPDS.
Nutritional Info Amount Per Serving
- Calories: 214.1
- Total Fat: 16.3 g
- Cholesterol: 0.0 mg
- Sodium: 594.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 7.1 g
- Protein: 4.0 g
Member Reviews