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 a party.

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  • 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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