Related Recipes
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Festive Gaspacho in Red Peppers Bowls
2017-05-25
https://www.metro.ca/userfiles/image/recipes/gaspacho-festif-en-bols-de-poivrons-rouges-10573.jpg
PT10M
PT00M
PT10M
Place the red peppers on the side.Using a knife, remove the top part of peppers (above the peduncle), keeping the blade horizontally so as to form bowls, then gently remove seeds.Set aside the 4 bowls in the refrigerator.Place the 4 remaining pepper tops and all other ingredients in a good blender, then reduce in almost smooth preparation.Refrigerate 2 hours, then pour into pepper bowls to serve.Tip:For a festive effect, frost the edges of the peppers with your favorite Cajun spice mix.Decorate with a mini-skewer of cold-smoked salmon crowned with whipped cream and dill.
4
0
0
0
0
4 red peppers
2 1/2 cups (625 mL) Tomato, diced
1 cup (250 ml) cucumber, diced
2 Tbsp. (30 mL) onion, diced
1 large fresh garlic clove
4 leaves mint
4 leaves basil
2 Tbsp. (30 ml) olive oil
2 tsp. (10 ml) red wine vinegar
1/8 tsp. (1/2 mL) salt and freshly ground pepper
Festive Gaspacho in Red Peppers Bowls
4
servings
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME
Ingredients
-
4
red peppers
-
2 1/2 cups
(625 mL)Tomato, diced
-
1 cup
(250 ml)cucumber, diced
-
2 Tbsp.
(30 mL)onion, diced
-
1
large fresh garlic clove
-
4
leaves mint
-
4
leaves basil
-
2 Tbsp.
(30 ml)olive oil
-
2 tsp.
(10 ml)red wine vinegar
-
1/8 tsp.
(1/2 mL)salt and freshly ground pepper
Preparation
Place the red peppers on the side.
Using a knife, remove the top part of peppers (above the peduncle), keeping the blade horizontally so as to form bowls, then gently remove seeds.
Set aside the 4 bowls in the refrigerator.
Place the 4 remaining pepper tops and all other ingredients in a good blender, then reduce in almost smooth preparation.
Refrigerate 2 hours, then pour into pepper bowls to serve.
Tip:
For a festive effect, frost the edges of the peppers with your favorite Cajun spice mix.
Decorate with a mini-skewer of cold-smoked salmon crowned with whipped cream and dill.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
