Chilly Chile Pepper Gazpacho

"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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Ready In:
4hrs 30mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
 
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