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!
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.