Name: Roasted Red Pepper and Tomato Gazpacho Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 4 large ripe tomatoes, cored and chopped; 2 large red bell peppers, roasted, peeled, and chopped; 1 cucumber, peeled, seeded, and chopped; 1/2 small red onion, chopped; 1 clove garlic, minced; 2 cups tomato juice; 3 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Chopped fresh basil or parsley

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Looking for a dish that’s as refreshing as it is vibrant? Look no further than Roasted Red Pepper and Tomato Gazpacho! This show-stopping Spanish-inspired chilled soup blends smoky-sweet roasted peppers with juicy tomatoes, crisp cucumber, and the faintest hint of garlic, all whirled together in a silky bowl of summer bliss. Whether you’re cooling off on a hot day or planning a light starter for a dinner al fresco, this recipe will become a sun-kissed staple in your kitchen.

Roasted Red Pepper and Tomato Gazpacho Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Roasted Red Pepper and Tomato Gazpacho lies in how a handful of garden-fresh veggies and a splash of good olive oil can create something truly elegant. Each simple ingredient is essential, delivering bold color, summery brightness, and layer upon layer of flavor.

Tomatoes: Choose ripe, juicy tomatoes for a naturally sweet and flavorful base—this is the heart of your gazpacho.
Red bell peppers (roasted): Roasting brings out their sweetness and smoky notes, creating extra depth.
Cucumber: Adds refreshing crunch and a cooling element to balance the soup.
Red onion: Just a bit for gentle sharpness and a pretty hint of color.
Garlic: One clove is plenty—raw garlic can go a long way in chilled soups.
Tomato juice: Gives body, richness, and the perfect pourable texture.
Red wine vinegar: Brightens everything up and adds subtle tang.
Extra virgin olive oil: A key to luscious mouthfeel—don’t skimp on the good stuff here!
Smoked paprika: Introduces a smoky background note that makes the flavors pop.
Kosher salt: Essential to bring all the flavors into sharp focus.
Black pepper: For a touch of warmth and peppery bite.
Chopped fresh basil or parsley: The perfect final flourish—fresh herbs lift the whole dish.

How to Make Roasted Red Pepper and Tomato Gazpacho

Step 1: Prep Your Veggies

Start by gathering all your vegetables. Core and chop those sun-ripened tomatoes, peel and chop the cucumber, and finely dice the red onion. Your roasted red peppers should be peeled and deseeded—if you’re roasting fresh, simply blister them under the broiler until blackened, then peel once cooled. The prep goes quickly and promises vibrant color in every spoonful.

Step 2: Blend to Perfection

Add your chopped tomatoes, roasted red peppers, cucumber, red onion, and garlic into a blender or food processor. Blend until you have a smooth puree. Don’t over-blend if you like a touch of texture—pulse just a few times at the end for a slightly rustic gazpacho.

Step 3: Season and Combine

Pour in the tomato juice, red wine vinegar, olive oil, smoked paprika, salt, and black pepper. Blend everything together until fully integrated and the mixture is silky smooth. Taste and adjust the salt, vinegar, or oil to suit your preference—this is your chance to put your own spin on Roasted Red Pepper and Tomato Gazpacho.

Step 4: Chill for Maximum Flavor

Transfer your blended soup to a large bowl, cover, and chill for at least two hours. This waiting period is crucial! Letting Roasted Red Pepper and Tomato Gazpacho relax in the fridge helps the flavors mellow and mingle, giving you restaurant-level gazpacho at home.

Step 5: Serve and Garnish

When you’re ready to eat, stir the gazpacho, ladle it into chilled bowls, and shower the top with chopped fresh basil or parsley. For a special touch, drizzle a thread of extra olive oil over the surface—it’s pure sunshine in a bowl.

How to Serve Roasted Red Pepper and Tomato Gazpacho

Garnishes

The crowning glory of Roasted Red Pepper and Tomato Gazpacho is those garnishes. A few leaves of torn basil or a sprinkle of parsley bring bright color and fresh aroma, while an extra splash of high-quality olive oil makes the texture even silkier. If you want to get creative, try adding dainty diced cucumber, croutons, or even a spoonful of herby Greek yogurt for contrast.

Side Dishes

This chilled soup pairs beautifully with slabs of crusty, rustic bread—think sourdough, ciabatta, or a baguette still warm from the oven. For a full meal, serve Roasted Red Pepper and Tomato Gazpacho with a zesty salad, Spanish tortillas, or a platter of olives and marinated vegetables. It’s the ultimate way to enjoy a no-cook summer supper.

Creative Ways to Present

Let your imagination run wild! Pour into tiny shooter glasses for a colorful appetizer at a summer party, or ladle into coupe glasses for a modern spin. If you’re going for rustic charm, try wide ceramic bowls garnished with edible flowers. However you present your gazpacho, those bold reds and greens will always steal the show.

Make Ahead and Storage

Storing Leftovers

One of the joys of Roasted Red Pepper and Tomato Gazpacho is its make-ahead ease. Store leftovers in a tightly sealed container in the fridge for up to three days. Stir well before serving—the flavors only get better with time! Just remember to keep it thoroughly chilled for that refreshing bite.

Freezing

If you’re planning in advance, you can freeze Roasted Red Pepper and Tomato Gazpacho in portions. Pour cooled soup into freezer-safe bags or airtight containers, leaving a little space at the top, and freeze for up to two months. Thaw overnight in the refrigerator before serving.

Reheating

Gazpacho is traditionally served very cold, so reheating isn’t needed. However, if you prefer a slightly less icy soup, let your portion sit at room temperature for ten minutes before enjoying. If you thaw frozen gazpacho, whisk it thoroughly to restore its creamy texture before garnishing and serving.

FAQs

Can I use canned tomatoes if fresh aren’t available?

Yes, you can swap in good-quality canned tomatoes in a pinch, but the flavor will be a little less vibrant than ripe summertime tomatoes. Look for whole peeled San Marzano tomatoes, drain well, and adjust seasoning to brighten up the base.

Do I need to peel the tomatoes and cucumbers?

For an extra-silky soup, you can peel both, but it’s totally optional. If your blender is strong and your vegetables are smooth-skinned, leaving peels on is just fine and adds a touch of rustic charm.

How do I roast red peppers if I can’t find jarred ones?

Place whole red peppers under your oven broiler or directly over a gas flame, rotating until blackened on all sides. Pop them into a bowl, cover, and let steam for ten minutes before peeling and deseeding. Homemade roasted peppers taste incredible!

Is this gazpacho vegan and gluten-free?

Absolutely! Roasted Red Pepper and Tomato Gazpacho is naturally vegan and gluten-free, making it perfect for sharing with friends following different diets. Just watch if you’re serving it with bread—choose a gluten-free baguette if needed.

What can I add to make this gazpacho even heartier?

If you want a more filling meal, garnish with diced avocado, cooked shrimp, or cubes of grilled chicken. You can also add a handful of cooked quinoa or some toasted pumpkin seeds for crunch and extra nutrition.

Final Thoughts

This Roasted Red Pepper and Tomato Gazpacho is your new go-to recipe for warm days, lazy lunches, and elegant gatherings alike. With its bold color, zesty freshness, and stress-free preparation, there’s every reason to give it a try. Grab those ripe veggies, gather your friends, and dive spoon-first into summer!

Roasted Red Pepper and Tomato Gazpacho Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

Author: Emma
Total Time: 20 minutes (plus chilling)
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

This refreshing Roasted Red Pepper and Tomato Gazpacho is a vibrant cold soup perfect for summer days. With the sweetness of ripe tomatoes and the smokiness of roasted red peppers, this Spanish-inspired dish is easy to prepare and bursting with flavor.

Ingredients

Scale

For the Gazpacho:

4 large ripe tomatoes, cored and chopped
2 large red bell peppers, roasted, peeled, and chopped
1 cucumber, peeled, seeded, and chopped
1/2 small red onion, chopped
1 clove garlic, minced
2 cups tomato juice
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For Garnish:

Chopped fresh basil or parsley

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Instructions

Blend Vegetables: Place tomatoes, roasted red peppers, cucumber, red onion, and garlic in a blender. Blend until smooth.
Add Remaining Ingredients: Pour in tomato juice, red wine vinegar, olive oil, smoked paprika, salt, and pepper. Blend until silky.
Adjust Seasoning: Taste and adjust seasoning. Chill in the refrigerator for at least 2 hours.
Serve: Stir well, ladle into bowls, and garnish with basil or parsley. Drizzle with extra olive oil if desired.