Name: Yellow Bell Pepper Gazpacho
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: Tomato juice; 10 yellow bell peppers; 6 yellow tomatoes; 2 cucumbers, peeled and chopped; 2 small onions, sliced; Tabasco sauce, to taste; 1/2 cup (125 ml) olive oil; 2 tablespoons (30 ml) white wine vinegar; Salt and pepper; 4 slices bread, crust removed, cut into cubes; 6 tablespoons (90 ml) butter; Salt

Preparation

- Pour tomato juice into 8 cavities of an ice cube tray. Freeze until ice cubes have set.
- Preheat the oven’s broilers or preheat the grill, setting the burners on high.
- Cut the bell peppers in half and remove the seeds.
- To bake in the oven, place the peppers on a baking sheet, skin side up. To char them on the grill, place the peppers on the grill, skin side down.
- Broil until the skin blackens. Place the peppers in a tightly closed container. Let cool. The steam helps to peel the peppers more easily with your fingers. Set aside.
- In a food processor, combine all the ingredients of the gazpacho and purée until smooth. Season with salt and pepper. Refrigerate.
- In a skillet, brown the bread cubes in the butter.
- Serve the gazpacho cold. Garnish with a tomato juice ice cube. Place the croutons in a bowl on the table. Add the desired amount.

Yellow Bell Pepper Gazpacho

Categories

Ingredients

Croutons

Preparation

Personal Note