Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat broiler to high. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, cut sides down, on an aluminum foil-lined baking sheet, flattening peppers with the palm of your hand. Broil 10 minutes or until peppers are blackened. Remove pan from oven, and wrap peppers in aluminum foil. Let stand 10 minutes; peel. Dice 2 tablespoons roasted peppers, and set aside (for Fresh Vegetable Medley); place remaining roasted red peppers in a blender.
Step 2
Bring a large saucepan of water to a boil. Core 5 tomatoes, and score the bottoms in an X shape with the tip of a paring knife. Add tomatoes to boiling water; boil 1 minute. Drain and plunge tomatoes into ice water. Let stand 3 minutes. Peel tomatoes, discarding skins; coarsely chop.
Step 3
Add chopped tomatoes, cucumber, and next 6 ingredients to blender; process until smooth. Pour mixture into a bowl; cover and chill at least 2 hours.
Step 4
Divide gazpacho evenly among 4 soup bowls; top with Fresh Vegetable Medley. Garnish, if desired.
Your folders
food.com
5.0
(2)
Your folders
flouronmyface.com
5.0
(1)
16 minutes
Your folders
eatingwell.com
4.5
(2)
Your folders
favfamilyrecipes.com
5.0
(3)
35 minutes
Your folders
tasteofhome.com
4.7
(33)
30 minutes
Your folders
allrecipes.com
4.6
(302)
1 hours
Your folders
foodnetwork.com
4.7
(3)
20 minutes
Your folders
bhg.com
4.0
(69)
Your folders
plowingthroughlife.com
5.0
(3)
35 minutes
Your folders
cookingwithlibby.com
4.4
(5)
60 minutes
Your folders
flouronmyface.com
5.0
(4)
12 minutes
Your folders
bbcgoodfood.com
30 minutes
Your folders
corriecooks.com
5.0
(4)
6 minutes
Your folders
sixsistersstuff.com
20 minutes
Your folders
kosher.com
90
Your folders
foodnetwork.com
5.0
(6)
25 minutes
Your folders
cooking.nytimes.com
5.0
(257)
Your folders
carriesexperimentalkitchen.com
5.0
(2)
20 minutes
Your folders
thefoodmedic.co.uk