Roasted Pepper Gazpacho
Serves 6 -8
- 3 Persian cucumbers, peeled and chopped
- 2 stalks celery, chopped
- 1 poblano pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 large onion, chopped
- 4 scallions, chopped
- 2 cloves garlic, chopped
- 2 jalapenos, seeds removed and chopped
- 3 tomatoes, chopped
- 1/4 cup lime juice
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- salt, to taste
- 2 avocados, chopped
- 4 corn tortillas
On the open flame of the stove, roast the bell peppers and the poblano until the skin is black and charred. Place in a bowl and cover with plastic wrap tightly. Leave for 20 minutes to sweat so the skin will easily be removed.
Remove skin from peppers and chop.
Add to blender with cucumbers, celery, jalapanos, onions, garlic, scallions and tomatoes. Puree well.
Add lime juice, vinegar, olive oil, cumin and salt. Puree well.
Adjust salt if necessary. Chill soup for at least an hour.
Heat enough oil in a deep skillet for deep frying. Cur the tortillas into strips. Add to the hot oil and fry until golden and crispy. Drain on paper towels.
Serve gazpacho, garnished with fried tortillas and avocado.
This deliciously balanced soup makes a perfect dinner if you are on a low carb diet.
Notes: This soup is better when given time for the flavors to develop. Although you can eat it when it’s made, it tastes better the next day.
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