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Gazpacho is a Spanish vegetable soup, usually served cold. This version is made with tomatoes, cucumber and roasted red bell peppers and topped with crunchy Parmesan basil panko breadcrumbs.
Yield: Serves 8 as a starter.
July 02, 2019
213 calories, 17.8 g fat, 3 g protein, 12 g carbohydrate, 1.2 g fibre, 348 mg sodium
To roast peppers, place whole bell peppers on a broiler pan. Broil 5 inches from heat, turning occasionally, until blackened on all sides. Alternatively, place whole bell peppers directly on grid on natural gas barbecue. Grill over medium heat, turning occasionally, until blackened on all sides, about 15 – 20 minutes. Place hot peppers in a bowl; cover with plastic wrap. Allow peppers to steam for 5 – 10 minutes. Peel peppers under cold running water. Remove stems and cut peppers in half. Remove seeds and ribs. Use as directed in recipe.