Name: Chilly Chile Pepper Gazpacho
Prep time: 30 min
Total time: 4 h 60 min
Ingredients: 6 larges 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 mediums jalapeño or serrano chile peppers, or 2 medium habanero chile peppers, seeded and cut up; 2 11.5 ounce cans hot-style vegetable juice; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 teaspoon sugar; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 6 ounce cans canned crabmeat, drained, flaked, and cartilage removed; Chopped fresh chives (optional)

Directions

Step 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.

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Step 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.
Step 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.
Step 4

Spoon gazpacho in bowls. Top with crabmeat. If desired, sprinkle with chives.

Nutrition Facts

Per Serving:

122 calories; fat 4g; cholesterol 53mg; saturated fat 1g; carbohydrates 12g; mono fat 3g; insoluble fiber 2g; sugars 7g; protein 10g; vitamin a 1700.7IU; vitamin c 70.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 32.3mcg; sodium 570mg; potassium 526mg; calcium 70.7mg; iron 0.9mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts