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 living a #beachpretty life….

living a #beachpretty life….

Aloha,

Welcome to Beach Pretty!  Your destination for living a beach pretty life, I share with you a passion for all things beautiful…be inspired by our house tours of incredible beach houses, scenic lakeside cottages, travel with us and discover coastal towns and exotic beaches, fabulous entertaining ideas and delicious menus to create & the prettiest resort wear and beach style for your beach family!

Chilled Gazpacho with Serrano Chilies

Chilled Gazpacho with Serrano Chilies

Chilled Gazpacho with Serrano Chilies

This summer soup is so delicious, and a perfect starter for an outdoor party, great as a passed appetizer in shot glasses, or served in a pretty bowl. Garnish with fresh herbs and a dollop of sour cream or creme fraiche.  We started our Brunch Party Menu with this cold soup. Adapted from Williams and Sonoma Cookbook. 


Ingredients


  • 4 large red bell peppers, about 1 1/2 lb. total  
  • 1 1/4 lb. tomatoes 
  • 1/2 English cucumber, peeled and cut into large chunks 
  • 1/2 yellow bell pepper, seeded and cut into 1/4-inch dice 
  • 2 serrano chiles, seeded and minced 
  • 1 small red onion, finely chopped 
  • 1 garlic clove, minced 
  • 2 Tbs. extra-virgin olive oil, plus more for drizzling 
  • 1 Tbs. sherry vinegar 
  • 1 tsp. salt 
  • 1 avocado, halved, pitted, peeled and cut into 1/4-inch cubes 
  • 1 Tbs. snipped fresh chives 
  • 1/2 tsp. dried oregano 

Directions


Preheat a broiler.

Arrange the red bell peppers on a baking sheet and place in the broiler about 6 inches from the heat source. Broil, turning with tongs, until the pepper skins are blistered and charred black on all sides, about 15 minutes. Place the peppers in a paper bag and let stand until cool enough to handle. Remove the stem from each pepper and discard. Slit the pepper open, then remove and discard the seeds and ribs. Remove the blackened skin with a small knife.

Cut the tomatoes in half crosswise. Using the largest holes on a box grater placed over a bowl, grate the tomato halves. Discard the skins. In a food processor, pulse the cucumber chunks until coarsely pureed. Add to the bowl. Process the roasted peppers until coarsely pureed. Add to the bowl. Stir in the yellow bell pepper, chiles, onion, garlic, the 2 Tbs. olive oil, the vinegar and salt. Cover and refrigerate until slightly chilled.

Ladle the chilled gazpacho into individual glasses or bowls and garnish with the avocado. Sprinkle with the chives and oregano and drizzle with olive oil. Serve immediately. Serves 4.

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