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Festive Gaspacho in Red Peppers Bowls https://www.metro.ca/userfiles/image/recipes/gaspacho-festif-en-bols-de-poivrons-rouges-10573.jpg PT10M PT00M PT10M
Place the red peppers on the side.Using a knife, remove the top part of peppers (above the peduncle), keeping the blade horizontally so as to form bowls, then gently remove seeds.Set aside the 4 bowls in the refrigerator.Place the 4 remaining pepper tops and all other ingredients in a good blender, then reduce in almost smooth preparation.Refrigerate 2 hours, then pour into pepper bowls to serve.Tip:For a festive effect, frost the edges of the peppers with your favorite Cajun spice mix.Decorate with a mini-skewer of cold-smoked salmon crowned with whipped cream and dill.
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4 red peppers 2 1/2 cups (625 mL) Tomato, diced 1 cup (250 ml) cucumber, diced 2 Tbsp. (30 mL) onion, diced 1 large fresh garlic clove 4 leaves mint 4 leaves basil 2 Tbsp. (30 ml) olive oil 2 tsp. (10 ml) red wine vinegar 1/8 tsp. (1/2 mL) salt and freshly ground pepper
Festive Gaspacho in Red Peppers Bowls

Festive Gaspacho in Red Peppers Bowls

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4
servings
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    red peppers
  • 2 1/2 cups
    (625 mL)
    Tomato, diced
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    PRODUCT OF ONTARIO


  • 1 cup
    (250 ml)
    cucumber, diced
  • 2 Tbsp.
    (30 mL)
    onion, diced
  • 1
    large fresh garlic clove
  • 4
    leaves mint
  • 4
    leaves basil
  • 2 Tbsp.
    (30 ml)
    olive oil
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    SAVE $9.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $7.49 ea.

    500 ml SELECTED VARIETIES


    SAVE $9.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


  • 2 tsp.
    (10 ml)
    red wine vinegar
  • 1/8 tsp.
    (1/2 mL)
    salt and freshly ground pepper
Imprimer ma sélection

Preparation

Place the red peppers on the side.

Using a knife, remove the top part of peppers (above the peduncle), keeping the blade horizontally so as to form bowls, then gently remove seeds.

Set aside the 4 bowls in the refrigerator.

Place the 4 remaining pepper tops and all other ingredients in a good blender, then reduce in almost smooth preparation.

Refrigerate 2 hours, then pour into pepper bowls to serve.

Tip:

For a festive effect, frost the edges of the peppers with your favorite Cajun spice mix.

Decorate with a mini-skewer of cold-smoked salmon crowned with whipped cream and dill.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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