Creamy Roasted Red Pepper Gazpacho
By: Brigid Beitel
Published: Tuesday, August 31, 2010 - 7:15am

Ingredients




2 large tomatoes, cored and roughly chopped
1 roasted red pepper, peeled and roughly chopped
1 1/2 cups plain yogurt
1/4 cup extra virgin olive oil
12 fresh basil leaves
2 large garlic cloves, roughly chopped
2 scallions, roughly chopped
2 ice cubes
2 teaspoons kosher salt
1 1/2 teaspoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
Mozarella cheese for garnish

Preparation

1 Place tomatoes, roasted red pepper, yogurt, olive oil, basil leaves, garlic, scallions, ice cubes, salt and vinegar in a large food processor. 2 Pureé until desired consistency is reached. 3 Taste and add more salt, pepper, or vinegar if necessary. 4 Pour into bowls and garnish with diced mozzarella or fresh basil leaves