Gutsy Red Pepper Gazpacho

Recipe courtesy of Rachael Ray


2 red bell peppers, seeded and coarsely chopped

2 tsp sugar

1 jalapeño pepper, seeded and chopped

2 slices white bread, crust removed and chopped

2 cloves garlic, crushed

1 c tomato sauce

1 (28-oz) can stewed diced tomatoes

1/2 c water

2 tbsp sherry vinegar or red wine vinegar

1/4 c extra-virgin olive oil

Coarse salt

1/2 red onion, finely chopped

Blue corn tortilla chips


Place peppers in food processor and puree. Add sugar, jalapeño, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 c of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.

Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table

If too spicy, add some sour cream or some V-8 juice.

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