Gazpacho with Roasted Peppers

Recipe by sydsmama
READY IN: 3hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.