sweet italian pepper recipes
Heavenly Gazpacho
Ingredients
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
1 cup zucchini, peeled and chopped
1/2 cup chopped sweet Italian pepper
1/2 cup chopped sweet onion
2 small jalapeno, seeded and minced
1 large garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
4 teaspoons balsamic vinegar
1 teaspoon ground cumin
1/4 tsp red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Directions
1. Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
2. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press out 1 cup of juice.
3. Place the tomatoes and juice into a large mixing bowl. Add the zucchini, red pepper, onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, red pepper flakes, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.
4. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
Heavenly Gazpacho
Ingredients
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
1 cup zucchini, peeled and chopped
1/2 cup chopped sweet Italian pepper
1/2 cup chopped sweet onion
2 small jalapeno, seeded and minced
1 large garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
4 teaspoons balsamic vinegar
1 teaspoon ground cumin
1/4 tsp red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Directions
1. Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
2. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press out 1 cup of juice.
3. Place the tomatoes and juice into a large mixing bowl. Add the zucchini, red pepper, onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, red pepper flakes, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.
4. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.