Gazpacho recipe sought/ Gazpacho in Bell Peppers

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Gazpacho served in Bell Peppers

 

1 pound tomatoes

2 scallions

1 red bell pepper, seeds removed

1 celery stalk

1 to 2 garlic cloves, minced

2/3 cup lightly packed cilantro, stems discarded before

 

measuring

1 to 2 jalapeno chiles, seeds removed

1/2 cucumber, skinned, seeds removed

2 tablespoons olive oil

1 1/2 tablespoons balsamic or red wine vinegar

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup canned tomato juice

4 bell peppers, any color, or assorted colors, tops

 

sliced off, seeds and membranes hollowed out

 

Core tomatoes, then cut a small " X " at the bottom. Drop

 

tomatoes into a pot of boiling water for 15 seconds.

 

Remove, let cool for a minute, then peel off the skins.

 

Dice tomatoes.

Roughly chop remaining veggies, then toss in a large

 

bowl along with oil, vinegar, lemon juice, salt, and

 

pepper.

 

Transfer small batches to a blender or food processor

 

and blend until mixture is a coarse liquid. Transfer to

 

a bowl and add tomato juice. Chill in refrigerator for 2

 

hours.

 

Serve in hollowed out bell peppers.