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. 

Ingredients

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!