Soup

Gazpacho with serrano chillies is for Soup.

Gazpacho with serrano chillies takes several minutes to prepare.

Gazpacho with serrano chillies takes several minutes to cook.

Gazpacho with serrano chillies makes 4 servings.

The ingredients for Gazpacho with serrano chillies are:

Peppers, sweet, red, raw, sliced, 3 cup (remove)
Red Ripe Tomatoes, 2.5 cup, chopped or sliced (remove)
Cucumber (peeled), .5 large (8-1/4" long) (remove)
Sweet peppers (bell), .5 medium (approx 2-3/4" long, 2-1/2" (remove)
Serrano Peppers, 2 pepper (remove)
Onions, raw, 1 small (remove)
Garlic, 1 clove (remove)
*EVOO (Bertolli), 2 tbsp (remove)
sherry vinegar, 1 tbsp (remove)
Salt, 1 tsp (remove)
*Avacado, 8 oz (remove)
Fresh Chives, 1 tbsp chopped (remove)
Oregano, ground, .5 tbsp (remove)

Here is how you make Gazpacho with serrano chillies:

Directions:Preheat a broiler. Arrange the red bell peppers on a baking sheet and place in the broiler about 6 inches from the heat source. Broil, turning with tongs, until the pepper skins are blistered and charred black on all sides, about 15 minutes. Place the peppers in a paper bag and let stand until cool enough to handle. Remove the stem from each pepper and discard. Slit the pepper open, then remove and discard the seeds and ribs. Remove the blackened skin with a small knife. Cut the tomatoes in half crosswise. Using the largest holes on a box grater placed over a bowl, grate the tomato halves. Discard the skins. In a food processor, pulse the cucumber chunks until coarsely pureed. Add to the bowl. Process the roasted peppers until coarsely pureed. Add to the bowl. Stir in the yellow bell pepper, chilies, onion, garlic, the 2 Tbs. olive oil, the vinegar and salt. Cover and refrigerate until slightly chilled. Ladle the chilled gazpacho into individual glasses or bowls and garnish with the avocado. Sprinkle with the chives and oregano and drizzle with olive oil. Serve immediately. Serves 4. Serving Size: 4 servingNumber of Servings: 4Recipe submitted by SparkPeople user HAMPDS.

The nutritional information for Gazpacho with serrano chillies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 214.1

• Total Fat: 16.3 g
• Cholesterol: 0.0 mg
• Sodium: 594.4 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 7.1 g
• Protein: 4.0 g

The dietary needs meet for Gazpacho with serrano chillies is Vegetarian