Thursday, July 29, 2010

Creamy Roasted Red Pepper Gazpacho

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.  PureĆ© 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!

Creamy Red Pepper Gazpacho on Foodista

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