Bell Pepper Gazpacho
Thanks to contributing editor Lauren White for sharing this recipe!
Editor’s note: Don’t have a red bell pepper? Use two green ones instead. Want to kick up the taste? Add some hot pepper to the mix as well.
7 ounces tomatoes, peeled and seeded, coarsely chopped
1 small red bell pepper, diced
1 small green bell pepper, diced
4 ounces cucumber, peeled, seeded and diced
1 clove garlic
1 teaspoon tomato paste
1 cup cold tomato juice
3 tablespoons vegetable stock
2 teaspoons olive oil
1 to 2 teaspoons lemon juice
1 teaspoon brown sugar
Salt and cayenne pepper to taste
In blender or food processor, combine tomatoes, garlic, half of each pepper, half of the cucumber, tomato paste, tomato juice, and stock. Add 1 teaspoon olive oil, lemon juice, sugar, salt and cayenne pepper, and process until smooth. Cover and refrigerate 1 hour. To serve, sprinkle with remaining chopped vegetables and olive oil.
Serves 2.
From “Fat Burner,” M. Grillparzer and M. Kittler, Beach Body Publishing, Munich, Germany, 2000.