Spiked pepper gazpacho
15
- Prep Time15 min
- Total Time2 h 15 min
- Makes7 Cups (1.75L)
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 1g, Carbohydrates 6g, Fat 2g, Fibre 1g, Sodium 262mg.
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.
