Gazpacho & Stuffed Peppers
These recipes for Gazpacho and Stuffed Peppers were shared by Cristina Racchella at our June 2, 2018 event. Cristina is encouraging all of us to eat healthy foods. Enjoy!
GAZPACHO
1 1/2 pounds vine-ripened tomatoes, chopped
1 cup cucumber, peeled, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves
Red chili pepper
Place all the ingredients in a blender and puree. Place the gazpacho in a nice bowl and let it set in the fridge at least 8 hours before serving : very cold !! Buon appetito !
Stuffed Roasted Peppers (SERVES 6)
6 peppers (red yellow orange green) washed and cut in half
3 tomatoes cut in cubes
12 tablespoons breadcrumbs
3 TBLS Capers, black olives
Extra virgin olive oil
6 TBLS Fresh oregano
Salt and freshly ground black pepper, to taste
Place the peppers cut in half on a baking sheet. Mix the remaining ingredients and use the mixture to stuff each half pepper. Cook for 1 hour in a preheat oven 400*F. Serve warm or at room temperature.
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