Pitchers of spiked pepper gazpacho

1

PREP TIME

15 min

Makes

7 cups (1.75 L)

* PLUS Refrigeration Time: 120 minutes
Pitchers of spiked pepper gazpacho


Ingredients

  • 8 ripe plum tomatoes
  • 4 roasted red peppers
  • 1 English cucumber , peeled
  • 1 green bell pepper
  • 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.