Roasted Red Pepper Gazpacho

Why You’ll Love This Recipe

This Roasted Red Pepper Gazpacho is an ideal choice for anyone looking for a light yet flavorful soup. The combination of roasted red peppers, tomatoes, cucumbers, and a touch of garlic creates a refreshing, savory taste that’s perfect for warm weather. The smoky depth of the roasted peppers adds an extra layer of complexity, while the chilled temperature of the soup makes it incredibly refreshing. It’s not only healthy, but also vegan, gluten-free, and packed with antioxidants, making it a nutritious option for any occasion.

Ingredients

• 3 large red bell peppers, roasted and peeled
• 2 medium tomatoes, diced
• 1 cucumber, peeled and chopped
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1-2 cups cold water (depending on desired consistency)
• Fresh basil or parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Red Peppers:
   • Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning them occasionally, until the skin is charred and blistered.
   • Once roasted, remove the peppers from the oven and let them cool. Peel off the skins, remove the seeds, and chop the flesh.
2. Prepare the Soup:
   • In a blender or food processor, combine the roasted red peppers, tomatoes, cucumber, red onion, and garlic. Blend until smooth.
   • Add the olive oil, red wine vinegar, lemon juice, smoked paprika, salt, and pepper. Blend again until fully incorporated.
   • If the soup is too thick, add cold water a little at a time until you reach your desired consistency.
3. Chill the Gazpacho:
   • Transfer the soup to a bowl or pitcher and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill.
4. Serve:
   • Pour the chilled gazpacho into bowls and garnish with fresh basil or parsley if desired. Serve cold.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 15-20 minutes (plus chilling time)
• Cook Time: 25-30 minutes (for roasting peppers)
• Total Time: 3 hours (including chilling time)

Variations

• Spicy Roasted Red Pepper Gazpacho: Add 1 small jalapeño or a pinch of cayenne pepper for a spicy kick.
• Herbed Gazpacho: Experiment with fresh herbs like cilantro, dill, or mint for a different flavor profile.
• Avocado Gazpacho: Add half an avocado to the blender for a creamy, richer texture.
• Crispier Texture: For added texture, top the gazpacho with crunchy croutons or roasted chickpeas before serving.
• Tomato-Free Gazpacho: If you’re not a fan of tomatoes, try making the soup with just red peppers, cucumber, and onions for a simpler version.

Storage/Reheating

• Storage: Store leftover gazpacho in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Gazpacho can be frozen, though it may alter the texture slightly. Store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Gazpacho is traditionally served cold and is not typically reheated. If you prefer it slightly warmer, allow it to sit out for a bit before serving, but it’s best enjoyed chilled.

FAQs

1. Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers can be used in place of fresh ones. Just make sure to drain them well before adding them to the soup.

2. Can I make this gazpacho ahead of time?

Yes! Gazpacho actually tastes even better after it sits in the fridge for a few hours, allowing the flavors to meld. You can make it a day ahead and store it in the refrigerator.

3. How can I adjust the thickness of the gazpacho?

If your gazpacho is too thick, add a little cold water or vegetable broth until you reach your desired consistency. If it’s too thin, you can add more vegetables or a bit of bread to thicken it.

4. Can I add other vegetables to this gazpacho?

Yes, you can add other vegetables like zucchini, carrots, or celery to change the flavor and texture. Just make sure they complement the roasted red pepper base.

5. Is this recipe vegan?

Yes, this Roasted Red Pepper Gazpacho is completely vegan, gluten-free, and dairy-free.

6. How long do the roasted peppers need to cool before peeling them?

Let the peppers cool for at least 10 minutes after roasting. You want them cool enough to handle but still warm enough that the skin comes off easily.

7. Can I add more acid, like lime juice, to the gazpacho?

Yes, if you prefer a more tangy flavor, you can add lime juice or even a bit more lemon juice to suit your taste.

8. What can I serve with Roasted Red Pepper Gazpacho?

This gazpacho pairs well with crusty bread, a side salad, or grilled vegetables. You can also serve it with a dollop of yogurt or sour cream for extra creaminess.

9. Can I make this soup spicier?

Yes, to add more heat, you can blend in a jalapeño pepper, a few dashes of hot sauce, or a pinch of red pepper flakes.

10. How do I know when the gazpacho has chilled enough?

Let the gazpacho chill for at least 2 hours, but you can leave it longer if you prefer. The flavors become more developed the longer it sits in the refrigerator.

Conclusion

Roasted Red Pepper Gazpacho is a wonderfully refreshing and vibrant soup that’s perfect for hot summer days. Its smoky, savory flavors combined with the freshness of vegetables create a healthy and satisfying dish that can be served as an appetizer, main course, or side. This recipe is incredibly versatile, easy to make, and can be customized to your taste. With its bright color and delicious flavor, this gazpacho is sure to be a crowd-pleaser, offering a cool and nourishing way to enjoy the bounty of fresh vegetables.

Roasted Red Pepper Gazpacho

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Roasted Red Pepper Gazpacho is a vibrant, refreshing twist on the classic cold Spanish soup. Packed with fresh vegetables and the rich, smoky flavor of roasted red peppers, this soup offers a cool and tangy blend perfect for summer. It’s healthy, vegan, gluten-free, and simple to make.

• Author: Laura
• Prep Time: 15-20 minutes (plus chilling time)
• Cook Time: 25-30 minutes (for roasting peppers)
• Total Time: 3 hours (including chilling time)
• Yield: 4-6 servings
• Category: Soup
• Method: Blending, Roasting
• Cuisine: Spanish
• Diet: Vegan

Ingredients

1. 3 large red bell peppers, roasted and peeled
   
   2 medium tomatoes, diced
   
   1 cucumber, peeled and chopped
   
   1 small red onion, chopped
   
   1 garlic clove, minced
   
   1/4 cup olive oil
   
   2 tablespoons red wine vinegar
   
   1 teaspoon lemon juice
   
   1 teaspoon smoked paprika
   
   Salt and pepper to taste
   
   1–2 cups cold water (depending on desired consistency)
   
   Fresh basil or parsley for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.

1. Once roasted, remove the peppers from the oven and let them cool. Peel off the skins, remove the seeds, and chop the flesh.
2. In a blender or food processor, combine the roasted red peppers, tomatoes, cucumber, red onion, and garlic. Blend until smooth.
3. Add the olive oil, red wine vinegar, lemon juice, smoked paprika, salt, and pepper. Blend again until fully incorporated.
4. If the soup is too thick, add cold water a little at a time until you reach your desired consistency.
5. Transfer the soup to a bowl or pitcher and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill.
6. Pour the chilled gazpacho into bowls and garnish with fresh basil or parsley if desired. Serve cold.

Notes

• Gazpacho is best when made ahead of time as it allows the flavors to meld.
• If you prefer a spicier gazpacho, add jalapeños or cayenne pepper.
• For added creaminess, consider adding avocado to the blender.
• Top with crunchy croutons or roasted chickpeas for texture.
• This gazpacho is naturally vegan, gluten-free, and dairy-free.

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 7g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg