Last time, I offered up a recipe for roasted red pepper and tomato soup. There should have been enough soup left over for the following two recipes.
Roasted Red Pepper and Tomato Dressing
2 1/2 – 3 cups left over roasted red pepper and tomato soup
2/3 cup olive oil
1/3 cup wine vinegar (red or white)
1 minced garlic clove
salt, pepper, smoked paprika
Puree well. Set aside half for making the gazpacho, use the rest as a salad dressing for any green salad or meat salad. Makes about 4 cups, maybe just a little less.
Gourmet Gazpacho
2 cups Roasted Red Pepper and Tomato Dressing
5 large ripe tomatoes, diced
1 medium green bell pepper, chopped
1 medium sized red onion, diced
1 large slicing cucumber, seeded and chopped
1/2 cup fresh whole corn
1/4 cup fresh parsley, chopped
Toss all well together and chill. To serve, add some fresh shrimp, diced ham, diced chicken, or rolls of proscuitto, and garnish with seasoned croutons and a scattering of chopped fresh herbs.
To jazz up the gazpacho and take it to the next level, add a squeeze of lime juice and freeze it until it’s slushy, serve in footed bowls.
