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Chilly Chile Pepper Gazpacho

Makes: 8 servings
Prep 30 mins Roast 425°F 30 mins Chill 4 hrs
Chilly Chile Pepper Gazpacho
Ingredients
  • 6  large  tomatoes, cored, halved, and seeded
  • 1  medium  onion, cut into wedges
  • 4  cloves garlic, peeled
  • 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)
  • Servings Per Recipe 8,
  • 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) 1701,
  • vit. C (mg) 71,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 570,
  • Potassium (mg) 526,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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