Roasted Red Pepper

Featured Recipe

Creamy Roasted Red Pepper Gazpacho Servings: 16  Serving size: 8 oz. Preparation time: 1 hour + overnight standing time

•	2 cans tomato juice
•	2 cans vegetable juice
•	3 slices white bread
•	1 cup cucumber, diced and seeded
•	1 medium onion, diced
•	4 tsp. tomato paste
•	5 cloves garlic, minced
•	1 tbsp. mayonnaise or salad dressing
•	2 30 oz. jars Culinary Traditions™ Roasted Red Pepper,  thawed
•	3 8 oz. cans tomato sauce
•	salt and pepper to taste
Method:
1.	In a food processor combine tomato juice, vegetable juice, bread, cucumber, onion, tomato paste, garlic and mayonnaise. Cover and process until smooth. Strain mixture.
2.	In a large bowl combine strained tomato juice mixture with Roasted Red Pepper puree, tomato sauce, and salt and pepper to taste. Cover and chill overnight to blend flavors.
3.	Serve in individual bowls; offer condiments to sprinkle over soup.
Serving Suggestion:
	Use this soup on a brunch or seafood bar, a salad bar, or as a first course on a summer menu.
Condiments:
•	Diced cucumbers
•	Diced red peppers
•	Chopped red onion
•	Chopped fresh herbs
•	Croutons
•	Toasted sliced almonds