Chilly Chile Pepper Gazpacho
Recipe from Better Homes and Gardens
Savor the flavors of your garden with this chilled soup, made from roasted tomatoes, cucumbers, and chile peppers. Stir in the crabmeat and chill, and you're ready for summer parties.
Prep Time: 30 mins
see savings6 largetomatoes, cored, halved, and seeded
see savings1 mediumonion, cut into wedges
see savings4cloves garlic, peeled
see savings1 mediumcucumber, peeled, seeded, and cut up
see savings1 mediumyellow sweet pepper, seeded and cut up
see savings4 mediumjalapeno or serrano chile peppers, or 2 medium habanero chile peppers, seeded and cut up
see savings2 11 1/2 ounce canhot-style vegetable juice
see savings2 tablespoonslemon juice
see savings2 tablespoonsolive oil
see savings1 teaspoonsugar
see savings1/2 teaspoonsalt
see savings1/4 teaspoonground black pepper
see savings2 6 ounce cancanned crabmeat, drained, flaked, and cartilage removed
see savingsChopped fresh chives (optional)
Heat oven to 425 degrees F. Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast for 30 minutes or until tomato skins are charred. Peel off tomato skins.
Spoon gazpacho in bowls. Top with crabmeat. If desired, sprinkle with chives.
Per Serving: cal. (kcal) 122, Fat, total (g) 4, chol. (mg) 53, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 10, vit. A (IU) 1700.66, vit. C (mg) 70.86, Thiamin (mg) 0.1, Riboflavin (mg) 0.07, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 570, Potassium (mg) 526, calcium (mg) 70.68, iron (mg) 0.9, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet