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Red-Pepper Gazpacho

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    A relaxing meal made without turning on the oven or stove is just right for a warm summer night.
    Everyday Food, July/August 2003
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 2 cucumbers
    • 2 red bell peppers
    • 1 clove garlic, minced
    • 3 scallions, sliced
    • 1 small tomato, diced
    • 1/4 cup chopped fresh parsley
    • 1/2 jalapeno chile, chopped
    • 2 1/2 cups vegetable juice
    • 4 teaspoons olive oil
    • 1 tablespoon cider vinegar
    • Salt and pepper

    Directions

    1. Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos.
    2. Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.

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