Red Pepper Gazpacho

(20)
msledf_0703_gazpacho.jpg
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4

This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.

Ingredients

  • 2 cucumbers

  • 2 red bell peppers

  • 1 clove garlic, minced

  • 3 scallions, sliced

  • 1 small tomato, diced

  • ¼ cup chopped fresh parsley

  • ½ jalapeno chile, chopped

  • 2 ½ 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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