Chilly Chile Pepper Gazpacho

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 6 large tomatoes, cored, halved, and seeded
• 1 medium onion, cut in wedges
• 4 garlic cloves, peeled
• 1 medium cucumber, peeled, seeded, and cut up
• 1 medium yellow sweet pepper, seeded and cut up
• 4 medium jalapenos or 4 medium serrano chili peppers or 2 medium habanero peppers, seeded and cut up
• 2 (11 1/2 ounce) cans spicy vegetable juice
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• 2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed
• chopped fresh chives (optional) or cilantro (optional)

Recipe

• 1 heat oven to 425°f place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. roast 30 minutes or until tomato skins are charred. peel off tomato skins.
• 2 place tomatoes in food processor. cover; process until smooth. transfer to large serving bowl. place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. cover; pulse with on/off turns until chopped to desired consistency.
• 3 add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp black pepper to tomatoes. stir to combine. cover; chill at least 4 hours or up to 24 hours.
• 4 spoon gazpacho in bowls. top with crab meat. sprinkle with chives or cilantro.