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This no-cook Chunky Gazpacho recipe with roasted red peppers is an easy, fresh and delicious lunch, brunch, or dinner starter or main dish!
PREP Time
15 min.
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2.5 cups Tomato Juice 12 oz Roasted Red Peppers 2 cloves Garlic, minced 2 Scallions, finely sliced 1 cup cucumber, diced 3/4 cup Green Pepper, diced 1 Tbsp Extra Virgin Olive Oil 1 Tbsp Red Wine Vinegar 1/2 tsp Salt 1/2 tsp Black Pepper
Mince the garlic. Drain the roasted red peppers and add to a food processor. Blend until smooth. Add the garlic and red peppers to the tomato juice.
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Finely slice the scallion, dice the green peppers and cucumbers. Add all to the tomato juice.
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Add Salt, Pepper, Olive Oil, and Red Wine Vinegar. Then mix to combine. Let sit in the refrigerator over night so that the flavors all come together.
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