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Roasted Jalapeno Gazpacho

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Roasted Jalapeno Gazpacho

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  • Makes: 12 servings
  • Yield: 8 cups
  • Prep 30 mins
  • Roast 20 mins to 25 mins
  • Chill 8 hrs to 24 hrs

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Going to the trouble to roast a single pepper might seem unnecessary, but it adds a unique depth of flavor to the chilled soup. The recipe comes from Urban Roots Farm in Springfield, Missouri.

Ingredients

  • 1 large jalapeno chile pepper*
  • 1 teaspoon olive oil
  • 6 cups seeded and chopped tomato, assorted heirloom or red (6 large)
  • 2 cups seeded and chopped cucumber (about 2 medium)
  • 1 medium peach, peeled, pitted and chopped
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 5 large fresh basil leaves
  • 1 large clove garlic, minced
  • Sea salt
  • 2 tablespoons snipped fresh basil leaves

Directions

  1. To roast jalapeno pepper: Halve chile pepper lengthwise; remove stem, seeds and membranes. Place pepper halves, cut side down, on a foil-lined baking sheet. Drizzle with the 1 teaspoon olive oil. Bake in a 400 degrees oven for 20 to 25 minutes or until skins are blistered and dark. Carefully fold foil up to enclose the pepper halves. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Finely chop pepper. Set aside.
  2. Meanwhile, in a food processor or blender, combine 3 cups tomato, 1 cup cucumber and half the peach. Cover; process or blend until until almost smooth but a few small pieces remain. Transfer tomato mixture to a large mixing bowl. In food processor or blender, combine the water, 2 tablespoons olive oil, the vinegar, the 5 large fresh basil leaves and the garlic. Cover; process or blend until until smooth. Transfer basil mixture to the bowl with tomato mixture.
  3. Add the remaining tomato, cucumber and peach to the processed mixture. Depending on the level of hotness you like, add all or part of the roasted pepper. Stir to combine and season to taste with salt. Cover; chill at least 8 hours or up to 24 hours.
  4. Serve in small bowls or cups garnished with snipped basil.

Tip

  • *Handling Hot Peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

(Roasted Jalapeno Gazpacho)

Servings Per Recipe 12, chol. (mg) 0, Fat, total (g) 3, carb. (g) 6, sat. fat (g) 0, cal. (kcal) 48, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 15, vit. A (IU) 868, pro. (g) 1, sugar (g) 4, fiber (g) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1, Mark as Free Exchange () 0, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 15, iron (mg) 0, sodium (mg) 38, Potassium (mg) 270

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