Dicing Red Pepper to Make Gazpacho

"My name is Brandon Sarkis on behalf of Expert Village. Today, I'll be making a quick and easy traditional Spanish Gazpacho. Next up, I'm cutting up a red pepper. One of the first things you want to do is take the stupid sticker off. Oops! Looks like this one didn't like being called stupid. Oh, now it's being difficult at coming off. Usually they just peel right off. Alright when this happens, get your knife involved and show the pepper whose boss. There we go. Alright so what you want to do. Easy way to dice a pepper. Cut right across the top like this. And you'll see that you can just peel this part out. Leaves all your seeds in the middle like that. So what we're going to do is stick our fingers in there, pull it right out and just leave that part right there. Cause we're going to cut the bottom off as well. And we're going to cut this into two pieces. Lay them flat. We're going to smash them down and we're going to filet them. The reason why is this white part doesn't taste very good. So, and if you don't feel comfortable doing this, you can also, you can do it with a peeler, you can pay someone to do it. You can bet one of your friends you can't do it and have them do it for you. There you go. Just like that and you can see now it gives it a nice even thickness so when I go to cut it, it's all pretty much one size. Now we're just going to take this end piece and we're going to cut this into a little small dice real quick. Same thing with this end piece as well. There's that. Now with these, I always cut them soft side up. The reason being is that it's just easier. You're not snapping through the back of them. You know you're basically going through the soft part to get to the back, so. It just dices up a lot easier. Except for this piece that got away from me. Push that all over into one pile. Or you can also just use the tip of your knife like this. Both ways work just fine. And there we have, whoops, the red pepper. Which we're going to go ahead leave separate of its green pepper, because we're going to do the green pepper next."