Yellow Bell Pepper Gazpacho
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1 Hour 15 Mins
Serves 6 (serving size: 1 cup soup, about 1 1/2 tbsp. relish, and 1/2 tsp. oil)
This soup just screams "summer" with its bright, refreshing flavor and cool temperature. Holding out a little bit of the bell pepper and tomato for a fresh relish garnish adds textural variety—some crunch and chew to contrast the smooth soup. A high-powered blender will yield the silkiest results, but a regular blender works well, too (just be sure to blend for several minutes). You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving.
- 1 3/4 pounds yellow bell peppers (about 4 medium)
- 1 1/2 pounds yellow tomatoes (about 2 large tomatoes)
- 1 1/2 cups peeled seeded chopped cucumber
- 2 garlic cloves
- 2 tablespoons sherry vinegar
- 3/4 teaspoon kosher salt
- 5 tablespoons olive oil, divided
- 1 1/2 tablespoons fresh lemon juice, divided
- 2 tablespoons thinly sliced green onions (white parts only)
- Calories 161
- Fat 11.9g
- Satfat 1.6g
- Monofat 8.3g
- Polyfat 1.3g
- Protein 3g
- Carbohydrate 13g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 270mg
- Calcium 35mg
- Sugars 4g
- Est. added sugars 0g
How to Make It
Dice bell peppers to equal 1/4 cup; reserve. Dice tomatoes to equal 1/4 cup; reserve. Roughly chop remaining bell peppers and tomatoes, and place in a blender. Add cucumber, garlic, vinegar, salt, 3 tablespoons oil, and 1 tablespoon lemon juice to blender; process on high until very smooth, 1 to 2 minutes. Chill 1 hour.
Stir together reserved 1/4 cup bell peppers and 1/4 cup tomatoes in a small bowl. Add onion slices and remaining 1 1/2 teaspoons lemon juice, and toss. Ladle chilled soup evenly into each of 6 bowls. Top each serving with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons oil.