Name: Chilly Chile Pepper Gazpacho
Prep time: 30 min
Ingredients: 6 tomatoes, cored, halved, and seeded; 1 onion, cut into wedges; 4 cloves garlic, peeled; 1 cucumber, peeled, seeded, and cut up; 1 yellow sweet pepper, seeded and cut up; 4 jalapeño or serrano chile peppers, or 2 medium habanero chile peppers, seeded and cut up; 2 ounces hot-style vegetable juice; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 teaspoon sugar; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 ounces 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; total fat 4g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 3g; cholesterol 53mg; sodium 570mg; potassium 526mg; carbohydrates 12g; fiber 2g; sugar 7g; protein 10g; vitamin a 1701IU; vitamin c 71mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 71mg; iron 1mg.

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Ingredients

Directions

Nutrition Facts