RED PEPPER GAZPACHO
This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos.
- Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.
Nutrition Facts : Calories 120 g, Fat 5 g, Protein 3 g
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Shahid Saib
[email protected]Unfortunately, I didn't have the best experience with this recipe. The soup was a bit too sour for my taste, and the texture was a little grainy.
Bishal Phozu
[email protected]This is a must-try recipe! The gazpacho was flavorful and delicious, with just the right amount of spice. I will definitely be making it again.
X “XLoganAce” Ace
[email protected]The soup was easy to make and didn't require any special ingredients. I especially appreciated the fact that I didn't have to peel the tomatoes.
Enrico Cabarle
[email protected]This red pepper gazpacho was a delightful and refreshing summer soup! I loved the vibrant red color and the unique smoky flavor of the roasted red peppers.