MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilly Chile Pepper Gazpacho
Categories: Vegetables, Squash, Chilies
Yield: 8 Servings

6 lg Tomatoes; cored, halved, and
- seeded
1 md Onion; in wedges
4 cl Garlic; peeled
1 md Cucumber; peeled, seeded,
- cut up
1 md Yellow bell pepper; seeded
- cut up
4 md Jalapeno or serrano chile
- peppers
+=OR=+
2 md habanero chilies; seeded,
- cut up
23 oz (2 cans) hot-style vegetable
- juice
2 tb lemon juice
2 tb olive oil
1 ts Sugar
1/2 ts Salt
1/4 ts Ground black pepper
12 oz (2 cans) canned crabmeat;
- drained flaked, cartilage
- removed
Chopped fresh chives; (opt)

Set oven @ 425ºF/218ºC.

Place tomatoes (cut sides up), onion, and garlic on a
rimmed baking sheet. Roast for 30 minutes or until
tomato skins are charred. Peel off tomato skins.

Place tomatoes in food processor. Cover; process until
smooth. Transfer to a 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, salt, and black pepper to tomatoes.
Stir to combine. Cover; chill at least 4 hours or up
to 24 hours.

Spoon gazpacho in bowls. Top with crabmeat. If desired,
sprinkle with chives.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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