Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Keep Cool: Pepper Bowl Gazpacho

by evh on July 2, 2014

Pepper_Bowl_Gazpacho_1

There was a time in my life when tomatoes just were not my thing. I would eat them on occasion but they were not my go-to summer fruit of choice. It probably wasn’t until about 10 years ago, when I started actually growing them myself, that I discovered how much I enjoy fresh off-the-vine tomatoes. Gazpacho soup, on the other hand, has been a summer favorite of mine since I can remember. Is that strange? I know, I am quirky like that –– I have the same sort of thing with onions and like them how I like them. Crisp, colorful peppers all over the markets and fresh, juicy tomatoes made me think –– why not eat the bowl? Tangy and chilled tomato soup encased in a zippy, green pepper then topped with some Cojita Cheese works for me. These would be great for a summer party and may or may not even need a spoon ~ fun! Pepper Bowl Gazpacho.

Tomato_Gazpacho

Pepper_Bowl_Gazpacho

Pepper Bowl Gazpacho
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Servings Prep Time
4 -6 servings 10-15 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Pepper Bowl Gazpacho
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Ingredients
  • 5-6 medium fresh tomatoes washed, de-stemmed & roughly chopped
  • 1 large cucumber washed, ends removed & roughly chopped
  • 2 medium sweet peppers seeded and roughly chopped
  • 2 cups water or vegetable stock
  • 1 1/2 cups whole wheat bread crumbs
  • 1/2 cup red onion chopped
  • 1 small jalapeno seeded and chopped (optional)
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon olive oil
  • 1 clove garlic peeled
  • 2 Tablespoons fresh basil
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon sea salt
  • 1/2 cup cotija cheese for serving
  • 4-6 medium green peppers tops removed and seeded
Servings: -6 servings
Units:
Instructions
  1. Place tomatoes, peppers, cucumber, onion, jalapeno (if using), and bread crumbs in a blender. Pour water (or veg stock), vinegar and olive oil over the top. Add fresh herbs, salt and jalapeno (if using). Blend on high speed for 1 -2 minutes or until completely pureed and blended together.
  2. Slice a thin layer off the bottom of your serving peppers if needed to stabilize flat onto your serving plate. Be sure not to poke through the bottom though to avoid leakage. Pour soup into green peppers (if using), top with a few crumbles of cojita cheese and serve.
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