Summer is in full swing, sort of here anyway, so I wanted a cool summer dinner. This is very good.
Serves: 8 / Preparation time: 30 minutes Total time: 35 minutes (plus chilling time) You can use more jalapeño pepper or a hotter pepper for a spicier version.
Ingredients:
6 large tomatoes, cored, halved and seeded
1 medium sweet onion, cut in wedges
4 cloves garlic, peeled
1 thick, stale piece sourdough bread
1 medium cucumber, peeled, seeded, coarsely chopped
1 medium bell pepper (yellow, red or green) seeded, coarsely chopped
2 medium jalapeño chili peppers, seeded and cut up
2 cups favorite vegetable juice (regular, hot or spicy), I used Trader Joe's Garden Patch, my favorite.
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sugar, or more as needed
Salt and black pepper to taste
6 large tomatoes, cored, halved and seeded
1 medium sweet onion, cut in wedges
4 cloves garlic, peeled
1 thick, stale piece sourdough bread
1 medium cucumber, peeled, seeded, coarsely chopped
1 medium bell pepper (yellow, red or green) seeded, coarsely chopped
2 medium jalapeño chili peppers, seeded and cut up
2 cups favorite vegetable juice (regular, hot or spicy), I used Trader Joe's Garden Patch, my favorite.
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sugar, or more as needed
Salt and black pepper to taste
2 cans (6 ounces each) canned crabmeat, drained, flaked, and cartilage removed
Chopped fresh chives for garnish
Preheat the oven to 425 degrees. Place tomatoes (cut sides up), onion and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off skins.
While tomatoes are roasting, prepare the other ingredients.
Soak the bread slice in water for several minutes and squeeze out excess liquid.
Place tomatoes and bread in food processor and process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet bell pepper and chili 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, salt and black pepper to tomato mixture. Stir to combine. Cover and chill at least 8 hours or overnight.
Spoon gazpacho in bowls. Top with crabmeat. Sprinkle with chives.
Adapted from Better Homes and Gardens magazine, July 2009 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen. 140 calories (26% from fat), 4 grams fat (1 gram sat. fat), 17 grams carbohydrates, 10 grams protein, 321 mg sodium, 28 mg cholesterol, 3 grams fiber.
Bon Appetit!
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