AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time30 mins
 4 yellow bell peppers (1 3/4 lb.)
 2 yellow tomatoes (1 1/2 lb.)
 1 English cucumbers (~1 1/2 cups), peeled
 2 cloves garlic
 2 Tbsp. sherry vinegar
 3/4 tsp. salt
 5 Tbsp. olive oil
 1 1/2 Tbsp. fresh lemon juice
 2 Tbsp. scallions (green parts only)
Prep:
1

Dice bell peppers to equal 1/4 cup, set aside for later use.

2

Chop remaining bell peppers.

3

Dice tomatoes to equal 1/4 cup, set aside for later use.

4

Chop remaining tomatoes.

5

Chop cucumber and garlic.

6

Thinly slice scallions.

Make:
7

Place bell peppers and tomatoes in a blender. Blend.

8

Add cucumber, garlic, vinegar, salt, 3 Tbsp. olive oil, and 1 Tbsp. lemon juice to blender.

9

Process on high until very smooth (1 to 2 minutes).

10

Chill 1 hour.

11

Stir together remaining 1/4 cup bell peppers and 1/4 tomatoes in a small bowl.

12

Add onion slices and remaining 11/2 teaspoons lemon juice. Toss.

13

Ladle chilled soup evenly into each bowl.

14

Top each bowl with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons olive oil.

Ingredients

 4 yellow bell peppers (1 3/4 lb.)
 2 yellow tomatoes (1 1/2 lb.)
 1 English cucumbers (~1 1/2 cups), peeled
 2 cloves garlic
 2 Tbsp. sherry vinegar
 3/4 tsp. salt
 5 Tbsp. olive oil
 1 1/2 Tbsp. fresh lemon juice
 2 Tbsp. scallions (green parts only)

Directions

Prep:
1

Dice bell peppers to equal 1/4 cup, set aside for later use.

2

Chop remaining bell peppers.

3

Dice tomatoes to equal 1/4 cup, set aside for later use.

4

Chop remaining tomatoes.

5

Chop cucumber and garlic.

6

Thinly slice scallions.

Make:
7

Place bell peppers and tomatoes in a blender. Blend.

8

Add cucumber, garlic, vinegar, salt, 3 Tbsp. olive oil, and 1 Tbsp. lemon juice to blender.

9

Process on high until very smooth (1 to 2 minutes).

10

Chill 1 hour.

11

Stir together remaining 1/4 cup bell peppers and 1/4 tomatoes in a small bowl.

12

Add onion slices and remaining 11/2 teaspoons lemon juice. Toss.

13

Ladle chilled soup evenly into each bowl.

14

Top each bowl with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons olive oil.

Yellow Bell Pepper Gazpacho