Gazpacho With Roasted Peppers Recipes

Steps:

• Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
• Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

Steps:

• Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
• Pulse 5 times or until coarsely pureed.
• Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
• Cover and refrigerate 3 hours or until chilled.
• Sprinkle with 1/4 cup cucumber and parsley.
• Yield: 4 servings (serving size: about 1 cup).
• Note: Store soup in refrigerator up to 2 days.
• Stir and sprinkle with parsley before serving.

Steps:

• Combine first 4 ingredient in food processor. Add 3/4 cup of the cukes, puree coarsely. Combine the puree, juice, and the next 6 ingredients (through pepper), stir well. Cover and refrigerate 3 hours or until chilled. Sprinkle with remaining cuke and parsley.