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
- 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.
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
