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.



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Ingredients
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    6   large 
    tomatoes, cored, halved, and seeded
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    1   medium 
    onion, cut into 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 1/2 ounce can 
    hot-style vegetable juice
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    2   tablespoons 
    lemon juice
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    2   tablespoons 
    olive oil
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    1   teaspoon 
    sugar
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    2  6  ounce can 
    canned crabmeat, 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 for 30 minutes or until tomato skins are charred. Peel off tomato skins.
2.
Place tomatoes in food processor. Cover; process until smooth. Transfer to a 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, salt, and black pepper to tomatoes. Stir to combine. Cover; chill at least 4 hours or up to 24 hours.
4.
Spoon gazpacho in bowls. Top with crabmeat. If desired, sprinkle with chives.
Nutrition information
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
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