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Ингредиенты
- 2 sm red bell peppers
- 2 sm garlic cloves
- 1/8 tsp salt
- 1 tsp tomato paste
- 1 x thin slice hard stale white bread crusts trimmed, torn into small pcs
- 1 1/4 c. diced red tomatoes
- 2 1/3 c. tomato juice
- 2 Tbsp. extra virgin olive oil plus
- 1 1/2 tsp extra virgin olive oil
- 1/3 c. diced celery
- 1/3 c. minced red onions
- 1/3 c. diced cucumber
- 1 Tbsp. red wine vinegar
- 3/4 tsp Worcestershire sauce
- 2 Tbsp. finely-minced parsley Freshly-grnd black pepper to taste
- 3/4 c. plain yogurt
- 1 Tbsp. minced cilantro
- 1/3 c. diced cucumber Warm pepper sauce such as Tabasco to taste Salt to taste
- 2 Tbsp. minced cilantro
Инструкции
- To roast the peppers: Preheat the broiler. Broil the red peppers on all sides till the skins are charred and blistered. Using metal tongs, transfer the peppers to a large stainless-steel bowl. Cover with aluminum foil and seal tightly. Let cold completely. Peel and core the peppers, taking care to remove all of the seeds; coarsely chop the peppers. (The minced, charred peppers can be made a day in advance; chill in a covered storage container.)
- For the gazpacho: On a cutting board, mash the garlic cloves with the salt to create a paste. Set aside.
- In a blender, combine the red peppers, tomato paste, bread, 1/2 of the tomatoes, 1/2 of the tomato juice and the oil and process on high speed till the solids are pureed, about 1 minute.
- Pour the contents of the blender into a nonreactive bowl; stir in the remaining tomatoes and tomato juice along with the celery, onions, cucumber, vinegar, Worcestershire sauce and parsley. Blend in the garlic-salt paste, mixing well. Season to taste with the pepper. Cover tightly and refrigeratethoroughly for at least 4 hrs or possibly up to 8 hrs.
- For the cucumber-cilantro yogurt: In a medium nonreactive bowl, blend together the yogurt, cilantro, cucumber and warm pepper sauce. Season to taste with the salt. Refrigeratethe yogurt mix for 30 min or possibly up to 3 hrs.
- To serve: Stir the minced cilantro into the chilled soup, ladle the soup into serving bowls and garnish with a dollop of the cucumber-cilantro yogurt mix.
- This recipe yields 6 servings.
- Comments: Charred red peppers add in a mellow and sweet-smoky edge to this soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 60 | 56% |
| Total Fat 6.79g | 8% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 343mg | 14% |
| Potassium 389mg | 11% |
| Total Carbs 9.46g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.67g | 4% |
| Protein 2.59g | 4% |
