Roasted Jalapeño Gazpacho
- Servings: 12
- Course: Soups & Salads
Here's an easy way to remove the skins from chile peppers that are used in this refreshing gazpacho. Before roasting the peppers, line the baking sheet with aluminum foil. The aluminum foil withstands the high heat needed to brown the peppers in the hot oven. Next, overwrap the browned peppers in the same aluminum foil and seal the edges. The peppers steam in the packet, loosening the skins so they peel off easily. Aluminum foil makes cleanup quick and easy, too. Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
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- 1 large jalapeño chile pepper
- 1 teaspoon olive oil
- 6 cups seeded and chopped tomato, assorted heirloom or red (6 large)
- 2 cups seeded and chopped cucumber (about 2 medium)
- 1 medium peach, peeled, pitted and chopped
- 3/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 5 large fresh basil leaves
- 1 large clove garlic, minced
- Sea salt
- 2 tablespoons snipped fresh basil leaves
- Aluminum foil
To roast jalapeño pepper: Halve chile pepper lengthwise; remove stem, seeds and membranes. Place pepper halves, cut side down, on a aluminum foil-lined baking sheet. Drizzle with the 1 teaspoon olive oil. Bake in a 400° oven for 20 to 25 minutes or until skins are blistered and dark. Carefully fold aluminum foil up to enclose the pepper halves. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Finely chop pepper. Set aside.
Meanwhile, in a food processor or blender, combine 3 cups tomato, 1 cup cucumber, and half the peach. Cover; process or blend until almost smooth but a few small pieces remain. Transfer tomato mixture to a large mixing bowl. In food processor or blender, combine the water, 2 tablespoons olive oil, the vinegar, the 5 large fresh basil leaves, and the garlic. Cover; process or blend until smooth. Transfer basil mixture to the bowl with tomato mixture.
Add the remaining tomato, cucumber, and peach to the processed mixture. Depending on the amount of hotness you like, add all or part of the roasted pepper. Stir to combine and season to taste with salt. Cover; chill at least 8 hours or up to 24 hours.
Serve in small bowls or cups garnished with snipped basil. Makes 12 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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