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    You are in: Home / Recipes / Chilly Chile Pepper Gazpacho Recipe
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    Chilly Chile Pepper Gazpacho

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    TeresaS's Note:

    Found this in a Better Homes and Gardens magazine. I haven't tried it yet but sure sounds good. Posting here for safe keeping and warmer weather. If you try it please let me know how it turned out. Cooking time is chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Spoon gazpacho in bowls. Top with crab meat. Sprinkle with chives or cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Chilly Chile Pepper Gazpacho

    Serving Size: 1 (347 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 129.3
     
    Calories from Fat 37
    28%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 17.8 mg
    5%
    Sodium 584.1 mg
    24%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 3.0 g
    12%
    Sugars 8.3 g
    33%
    Protein 10.2 g
    20%

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