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Red Bell Pepper Gazpacho



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Red Bell Pepper Gazpacho

Bon Appetit June 1988

Bon Appetit - One Year Subscription 

3 large red bell peppers
2/3 cup fresh white bread crumbs
1/2 cup very cold water
1 cup coarsely chopped red onion
1 garlic clove, thinly sliced
2 1/4 cups tomato juice
1/4 cup olive oil
2 tablespoons (or more) red wine vinegar
Pinch of cayenne pepper
salt and freshly ground pepper
1 large cucumber, peeled, halved
lengthwise, seeded and diced
1 small onion, minced
1 green bell pepper, seeded and
finely chopped
1 large tomato, seeded and diced

Char red bell peppers over gas flame or in broiler until blackened on all
sides. Place in paper bag and let stand 10 minutes to steam. Peel and
seed. Rinse if necessary; pat dry.
Mix bread crumbs with 1/2 cup very cold water in small bowl. Cover red onion with cold water in another bowl. Let stand 15 minutes. Drain bread
and onion; combine in processor. Coarsely chop peppers, reserving any juices. Add peppers and juices to processor. Add garlic and blend until
almost smooth. With machine running, gradually blend in tomato juice,
then oil, in thin steady stream. Mix in 2 tablespoons vinegar and pinch
of cayenne. Season with salt and pepper. Transfer to bowl. Refrigerate
until cold. (Can be prepared 1 day ahead.)
Taste soup, adding more vinegar, cayenne, salt and pepper if spicier
flavor is desired. Serve, passing bowls of cucumber, onion, chopped
green pepper, tomato and croutons separately. Serves 4.

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