Gazpacho With Roasted Peppers

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 4
• 3 cups chopped seeded peeled tomatoes (about 1 1/2 pounds)
• 1/3 cup finely chopped red onion
• 3 large basil leaves
• 1 clove garlic, minced
• 1 cup finely chopped peeled cucumber, divided
• 1 1/2 cups tomato juice
• 1/2 cup finely chopped roasted bell pepper
• 2 tablespoons red wine vinegar
• 1 teaspoon worcestershire sauce
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 teaspoons chopped fresh flat-leaf parsley

Recipe

• 1 combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
• 2 pulse 5 times or until coarsely pureed.
• 3 combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
• 4 cover and refrigerate 3 hours or until chilled.
• 5 sprinkle with 1/4 cup cucumber and parsley.
• 6 yield: 4 servings (serving size: about 1 cup).
• 7 note: store soup in refrigerator up to 2 days.
• 8 stir and sprinkle with parsley before serving.