roasted red pepper gazpacho


last week’s summer heat was almost unbearable.  we just wanted to stay inside and enjoy our air conditioning.  i didn’t feel like going outside to barbecue and avoided all cooking near or on the stove.  so, this was the perfect recipe to make.  and, it lasted for several days in the refrigerator–which was even better.

the ingredients were all on hand and were simply pulled out of my pantry.  although the recipe suggested using a food processor, my blender worked perfectly to incorporate everything.

i didn’t want the gazpacho completely pulverized, but desired it to have a creamy texture none the less.  so, here is how i prepared the recipe found in better homes and gardens magazine.


combine the following ingredients in a blender:  one 12 ounce jar of roasted red sweet peppers, which were drained along with two 14 1/2 ounce cans of diced tomatoes, 1 1/2 cups of chicken broth, 2 tablespoons olive oil, 1 tablespoon tarragon, 1 teaspoon celery seed, minced garlic to taste, and 1/2 teaspoon sugar.  blend well.

chill and serve.  fresh herbs could be added to the top for a


more elegant presentation.

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