Gazpacho served in Bell Peppers

• 1 pound tomatoes
• 2 scallions
• 1 red bell pepper, seeds removed
• 1 celery stalk
• 1 to 2 garlic cloves, minced
• 2/3 cup lightly packed cilantro, stems discarded before measuring
• 1 to 2 jalapeno chiles, seeds removed
• 1/2 cucumber, skinned, seeds removed
• 2 tablespoons olive oil
• 1 1/2 tablespoons balsamic or red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup canned tomato juice
• 4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out

1. Core tomatoes, then cut a small "X" at the bottom.
2. Drop tomatoes into a pot of boiling water for 15 seconds.
3. Remove, let cool for a minute, then peel off the skins.
4. Dice tomatoes.
5. Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
6. Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid.
7. Transfer to a bowl and add tomato juice.
8. Chill in refrigerator for 2 hours.
9. Serve in hollowed out bell peppers.

tomatoes, scallions, red bell pepper, celery, garlic, cilantro, jalapeno chiles, cucumber, olive oil, balsamic, freshly squeezed lemon juice, salt, freshly ground black pepper, tomato juice, bell peppers

Taken from www.foodnetwork.com/recipes/gazpacho-served-in-bell-peppers-recipe.html (may not work)