Spiked pepper gazpacho

10

PREP TIME

15 min

TOTAL TIME

2 hrs 15 min

Makes

7 Cups (1.75L)

Spiked pepper gazpacho


Ingredients

  • 8 ripe plum tomatoes , or 4 large tomatoes
  • 4 roasted red peppers
  • 1 English cucumber , peeled
  • 1 green bell pepper , chopped
  • 1 large jalapeno , seeded and diced
  • 4 garlic cloves , minced
  • 2 tbsp red-wine vinegar
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • 340 ml can vegetable-cocktail juice
  • 1/4 cup vodka , optional

Instructions

  • Drain tomatoes and peppers. Place in a food processor. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Cut into chunks and add to tomatoes with green pepper, jalapeno, garlic, oil, vinegar, cumin and salt. Pulse just until coarsely chopped. Pour in vegetable juice and vodka. Refrigerate in sealed jars until cold, at least 2 hours, preferably overnight. Serve with a bowl of cilantro cream (below).

Nutrition (per serving)

  • Calories
  • 44,
  • Protein
  • 1 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 2 g,
  • Fibre
  • 1 g,
  • Sodium
  • 262 mg.

Cilantro Cream Topper

Stir 1 cup (250 mL) sour cream with 1/2 cup (125 mL) finely chopped cilantro. Carry to party in a sealed container.