Gutsy Red Pepper Gazpacho

Liven up your next meal with this gazpacho with a kick! For a complete meal, serve with Sugared Sirloins, Jalapeño-Lime Corn on the Cob and Angel Food Cake with Berries and Whipped Cream.


  • 2 red bell peppers, seeded and coarsely chopped
  • 2 teaspoons sugar
  • 1 jalapeño pepper, seeded and chopped
  • 2 slices white bread, crust removed and chopped
  • 2 cloves garlic, crushed
  • 1 cup tomato sauce
  • 1 can stewed diced tomatoes (28 ounces)
  • 1/2 cup water
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1/4 cup extra virgin olive oil (EVOO)
  • Coarse salt
  • 1/2 red onion, finely chopped
  • Blue corn tortilla chips


Place the peppers in a food processor and puree. Add the sugar, jalapeño, bread, garlic, tomato sauce and tomatoes. Process until smooth. Add 1/2 cup of water to thin the soup, if necessary. Pulse in the vinegar and EVOO. Season with salt, to taste.

Serve immediately or chill. Garnish the cups of soup with chopped red onion and pass the blue corn chips for dipping into the soup at the table.

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