Saturday, December 6, 2014

Pepper Gazpacho

Pepper Gazpacho
Try a summery twist on tomato soup with Pepper Gazpacho. Serve chilled with a side of Havarti-and-Swiss grilled cheese sandwiches.
Ingredients
1 (46-oz.) bottle vegetable juice
1 (12-oz.) jar roasted red bell peppers, drained
1 cup loosely packed fresh parsley leaves
1/2 cup chopped fresh basil leaves
1 cup chopped cucumber
1/2 cup banana pepper rings
2 garlic cloves
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Toppings: sliced cucumber, fresh basil leaves

Preparation
Process half of vegetable juice and next 7 ingredients in a blender until smooth. Transfer to a large bowl. Stir in remaining vegetable juice and olive oil. Serve immediately with toppings, or cover and chill until ready to serve.
Note:
August 2011 http://www.myrecipes.com/recipe/pepper-gazpacho
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