Dicing Green 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, the green bell pepper. First thing we do is look for a sticker. No sticker on this one. Good. We're just going to cut straight down the top. Just like we did the red pepper. Straight down the bottom, same way. We're going to see if we can get this piece out. Excellent. And we're going to pull these seeds out as well. Alright. So we're just going to take these bottom pieces. Nice small dice. Nothing too fancy. Not going for any particular, you know size, just something nice and small so we'll have less work to do later when we're actually pureeing this. Move that back. Cut this right down the middle. We're just going to flatten it out a little bit. Just too kind of make it easier to filet these. Just going to lay it flat, take our knife, and run it right across here. We're going to remove this kind of this veiny membrane on the inside. Just because it's not very tasty. It's kind of the bitter part. And we'll just take it, you can also do this with a peeler or you can also do it with a, you know a smaller knife, if that's what you would prefer. There we go. Just like the red pepper, I'm going to put it with this side down when I cut it. It just makes it a little easier. A little less work to have to do. This one kind of broke up on me, so. There we go. Just nice, small, even dice. For those whose counting. Alright, so let's move on to our next step now."