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Roasted Red Pepper and Tomato Gazpacho Recipe

Roasted Red Pepper and Tomato Gazpacho Recipe


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4.8 from 25 reviews

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

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

Instructions

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

Notes

  • This gazpacho is best made a few hours ahead to allow the flavors to meld.
  • Serve with crusty bread for a light summer meal.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Soup
  • Method: No-Cook
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 8g
  • Sodium: 380mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg