Classic Gazpacho with Roasted Red Peppers

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups
  • Prep: 30 mins
  • Roast: 20 mins at 425 degrees F
  • Stand: 15 mins

Classic Gazpacho with Roasted Red Peppers

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Directions

  1. Preheat oven to 425 degrees F. Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off the skins in strips and discard. Chop peppers. (If using jarred peppers, omit this step.)
  2. In a large food processor combine chopped peppers, tomatoes, cucumber, green onions, the 1/4 cup basil, the 1/4 cup parsley, and the garlic. Cover and pulse with several on/off turns until chopped. With processor running, add oil and lemon juice through feed tube. Transfer tomato mixture to a large bowl. Stir in the water, salt, and black pepper. Cover and chill for at least 1 hour before serving. Garnish with additional fresh basil and/or parsley.

From the Test Kitchen

Icon: gluten free

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Nutrition Facts (Classic Gazpacho with Roasted Red Peppers)

  • Per serving:
  • 178 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 0 mg chol. ,
  • 306 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 7 g sugar ,
  • 3 g pro.
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