Charred Red Pepper Gazpacho With Cucumber-Cilantro Yogurt

Recipe Ingredients

2		Red bell peppers (small)
2		Garlic cloves (small)
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Tomato paste
1		Firm stale white bread - crusts trimmed,
		Torn into small pieces
1 1/4 cups	78g / 2.8oz	Diced red tomatoes
2 1/3 cups	552ml	Tomato juice
2 tablespoons	30ml	Olive oil - plus
1 1/2 teaspoons	7.5ml	Olive oil
1/3 cup	36g / 1.3oz	Diced celery
1/3 cup	20g / 0.7oz	Chopped red onions
1/3 cup	48g / 1.7oz	Diced cucumber
1 tablespoon	15ml	Red wine vinegar
3/4 teaspoon	3.8ml	Worcestershire sauce
2 tablespoons	30ml	Finely-chopped parsley
		Freshly-ground black pepper - to taste
		Cucumber Cilantro Yogurt
3/4 cup	177ml	Plain yogurt
1 tablespoon	15ml	Chopped cilantro
1/3 cup	48g / 1.7oz	Diced cucumber
		Hot pepper sauce such as Tabasco - to taste
		Salt - to taste
		For Serving
2 tablespoons	30ml	Chopped cilantro

Recipe Instructions

To roast the peppers: Preheat the broiler. Broil the red peppers on all sides until the skins are charred and blistered. Using metal tongs, transfer the peppers to a large stainless-steel bowl. Cover with aluminum foil and seal tightly. Let cool completely. Peel and core the peppers, taking care to remove all of the seeds; coarsely chop the peppers. (The chopped, charred peppers can be made a day in advance; refrigerate in a covered storage container.)

For the gazpacho: On a cutting board, mash the garlic cloves with the salt to create a paste. Set aside.

In a blender, combine the red peppers, tomato paste, bread, 1/2 of the tomatoes, 1/2 of the tomato juice and the oil and process on high speed until the solids are pureed, about 1 minute.

Pour the contents of the blender into a nonreactive bowl; stir in the remaining tomatoes and tomato juice along with the celery, onions, cucumber, vinegar, Worcestershire sauce and parsley. Blend in the garlic-salt paste, mixing well. Season to taste with the pepper. Cover tightly and chill thoroughly for at least 4 hours or up to 8 hours.

For the cucumber-cilantro yogurt: In a medium nonreactive bowl, blend together the yogurt, cilantro, cucumber and hot pepper sauce. Season to taste with the salt. Chill the yogurt mixture for 30 minutes or up to 3 hours.

To serve: Stir the chopped cilantro into the chilled soup, ladle the soup into serving bowls and garnish with a dollop of the cucumber-cilantro yogurt mixture.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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