Chilly Chile Pepper Gazpacho

  • Makes: 8 servings
  • Prep: 30 mins
  • Roast: 30 mins 425°F
  • Chill: 4 hrs
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Chilly Chile Pepper Gazpacho
Ingredients
6
large tomatoes, cored, halved, and seeded
1
medium onion, cut into wedges
4
1
medium cucumber, peeled, seeded, and cut up
1
medium yellow sweet pepper, seeded and cut up
4
medium jalapeno or serrano chile peppers, or 2 medium habanero chile peppers, seeded and cut up
2
11 1/2 ounce can hot-style vegetable juice
2
tablespoons lemon juice
2
tablespoons olive oil
1
teaspoon sugar
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
6 ounce can canned crabmeat, drained, flaked, and cartilage removed
 
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 Facts (Chilly Chile Pepper Gazpacho)
    Per serving:
  • 122 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 53 mg chol.,
  • 570 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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