White Gazpacho
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Ingredients:
1/2 cup ice water
1 slice firm white bread
1 1/4 to 1 1/2 cucumbers, peeled, roughly chopped
4 BellaFina peppers, seeded, roughly chopped
1 scallion, white part only, roughly chopped
1 small clove garlic, roughly chopped
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
1/4 cup plain yogurt, for serving
1 teaspoon chopped fresh basil, for serving
Instructions:
Yield: 4 servings
Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow BellaFina peppers, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour. Divide the gazpacho among bowls and drizzle with the yogurt and basil.
Adapted from foodnetwork.com