Creamy Roasted Red Pepper Gazpacho
I guess I'm on a little bit of a Spanish kick...probably because I'll be studying abroad in Spain in just three short weeks! Thankfully I'll have a kitchen in my apartment there so this blog will stay up and running throughout the fall! I adapted this recipe from one that came out in the dining section of the New York Times a few weeks ago. It is super delicious and definitely has a bit of spice to it! If you're not one for the raw garlic taste then reduce the two cloves to one.
2 large tomatoes, cored and roughly chopped
1 roasted red pepper, peeled and roughly chopped
1 1/2 cups plain yogurt
1/4 cup extra virgin olive oil
12 fresh basil leaves
2 large garlic cloves, roughly chopped
2 scallions, roughly chopped
2 ice cubes
2 teaspoons kosher salt
1 1/2 teaspoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
Mozarella cheese for garnish
Place tomatoes, roasted red pepper, yogurt, olive oil, basil leaves, garlic, scallions, ice cubes, salt and vinegar in a large food processor. Pureé until desired consistency (I like mine to have a little texture to it). Taste and add more salt, pepper, or vinegar if necessary. Pour into bowls and garnish with diced mozzarella or fresh basil leaves. Enjoy!