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Peppadew® Peppers Recipe

Gazpacho & Honeydew Recipe with PEPPADEW® Peppers


1 large English cucumber, halved lengthwise and cut into 1-inch chunks
4 cloves garlic, minced
2 red bell peppers, cored and cut into 1-inch chunks
1 46-oz bottle of low-sodium vegetable juice
8 PEPPADEW® peppers, drained
Several glugs of olive oil
3 large tomatoes, cored, seeded, and cut into 1-inch chunks
Several glugs of sherry vinegar
1/2 red onion, peeled and cut into 1-inch chunks
Salt & pepper to taste
1/3 of a large honeydew melon, seeded, peeled, and cut into 1-inch chunks

Additional Info
  • Serves 2-4


In your food processor, pulse each of the vegetables and the honeydew separately until the pieces are small and uniform—if you do them all at once, you’ll end up with a mushy mess. (You can put the Peppadews in with the bell peppers, and toss the garlic in with the red onion instead of mincing by hand.)

After you process each one, put it into the largest bowl you have. Add the garlic (if you haven’t already) and the remaining ingredients. Stir to combine, cover with plastic wrap, and let it sit for several hours, stirring occasionally. This is much, much better after it’s had a nice long rest.

Posted by: The Barefoot Cookbook

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