Gazpacho Recipe

1. Roast the whole red pepper under a broiler, turning occasionally, until the skin blisters and chars. Place in a bowl, cover, and allow the steam to loosen the skin, or place in a paper bag until it is cool enough to handle. Carefully peel away the skin and remove the seeds. Dice the pepper and set aside.
   
   
2. Cut half of the tomatoes, half of the cucumber, and half of the onion into 1-inch pieces and transfer to a food processor or blender. Add the roasted bell pepper and process to a puree. Transfer mixture to a mixing bowl. Add tomato juice, cilantro, and vinegar. Seed the remaining tomato. Cut remaining tomato, cucumber, and onion into medium dice and add to the soup. Refrigerate until chilled. Add lime juice before serving and season with salt and pepper.
   
   

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol High in dietary fiber High in manganese High in magnesium High in niacin High in phosphorus Very high in potassium Very high in vitamin A Very high in vitamin B6 Very high in vitamin C

Bad points High in sodium Very high in sugar