Chilly Chile Pepper Gazpacho Recipes

Steps:

• Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
• Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
• Cover and refrigerate until chilled, at least 1 hour.
• Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

Steps:

• Heat oven to 425°F Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off tomato skins.
• Place tomatoes in food processor. Cover; process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.
• Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp black pepper to tomatoes. Stir to combine. Cover; chill at least 4 hours or up to 24 hours.
• Spoon gazpacho in bowls. Top with crab meat. Sprinkle with chives or cilantro.