San Marzano Gazpacho
Serve with Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers and Corn Bread Crostini.
by Rachael Ray | on 07/02/12
Photo credit: John Christiana
Ingredients
- 1 red bell pepper
- 1 1/2 red chili peppers, seeded and chopped
- 1/2 English (seedless) cucumber, peeled and chopped
- 1 slice good-quality white bread, crust removed and torn
- 1 small red onion, chopped
- 2 cloves garlic, grated into a paste
- 2-3 small ribs celery, from the heart with leafy tops, chopped
- A small handful of flat leaf parsley
- A few leaves of fresh basil, torn
- 1 can Italian San Marzano tomatoes (28 ounces)
- Extra virgin olive oil (EVOO), for drizzling
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
Serves 6
Preparation
Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed and roughly chop the bell pepper and add to a food processor. Add the chili peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of EVOO, lemon juice, salt and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.
