Chilly Chile Pepper Gazpacho
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
Total Time:
5 hrs
Servings:
Makes 8 servings.
Ingredients
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6 large tomatoes, cored, halved, and seeded
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1 medium onion, cut in wedges
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4 cloves garlic, peeled
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1 medium cucumber, peeled, seeded, and cut up
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1 medium yellow sweet pepper, seeded and cut up
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4 medium jalapeno, or serrano chile peppers, or 2 medium habanero chile peppers, seeded and cut up
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2 11.5-oz. cans hot-style vegetable juice
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2 Tbsp. lemon juice
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2 Tbsp. extra virgin olive oil
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1 tsp. sugar
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2 6-oz. cans canned crab meat, drained, flaked, and cartilage removed
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Chopped fresh chives (optional)
Directions
1.
Heat oven to 425 degrees F. Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off tomato skins.
2.
Place tomatoes in food processor. Cover; process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.
3.
Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to tomatoes. Stir to combine. Cover; chill at last 4 hours or up to 24 hours.
4.
Spoon gazpacho in bowls. Top with crab meat. Sprinkle chives. Makes 8 servings.
5.
5. Hot: 4 medium jalapeno chile peppersHotter: 4 medium serrano chile peppersHottest: 2 medium habanero chile peppers
Nutrition information
Calories 122, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 53 mg, Sodium 570 mg, Carbohydrate 12 g, Total Sugar 7 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin C 120%, Calcium 7%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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