Roasted Red Pepper Gazpacho

Roasted Red Pepper Gazpacho is a simple and delicious chilled soup made with fresh ingredients such as roasted red peppers, tomatoes and cucumbers.

This sweet and savory soup has a somewhat creamy texture making it perfect as an appetizer or a meal in itself.

Easy Gazpacho Recipe.

This is a cold or chilled soup recipe made from blended tomatoes with roasted peppers for a delicious balance of savory and sweet.

I really like that this recipe can be made in less than 20 minutes using a blender.

Did you try my recipe for Mediterranean Diet Tomato Soup?

That tasty soup is a creamy tomato soup that is served warm. Both this recipe for cold gazpacho soup and that recipe for for warm tomatoes soup are delicious recipes that are both vegan and Mediterranean diet friendly.

Using a good blender to make this recipe is recommended. You can find a selection of good blenders here.

What you will read about in this recipe.

What we love about this gazpacho recipe.

This recipe is quick and simple to make. It can be made in less than 20 minutes.

Here is what else we like about this recipe.

• The ingredients used in making this recipe are healthier ingredients.
• Gazpacho can be served as an appetizer or as a meal in itself.
• Leftover gazpacho cane be used in other recipes such as sauces for pasta.
• This is the perfect summer soup to serve on a warm day.
• The ingredients used in this soup are common ingredients that you may already have on hand.
• This is a recipe that most of us can agree on too!

Ingredients needed to make homemade gazpacho.

The ingredients are basic ingredients that you may already have on hand .Feel free to make adjustments for flavor.

• Red Bell Pepper. The pepper should have the stem and seeds removed and then sliced into four pieces.
• Tomatoes. Use tomatoes that are ripe but, firm enough to dice. I like plum or Roma tomatoes in this recipe.
• Onion. Red or white onions that are diced.
• Cucumber. The cucumber should have the skin removed and then be diced.
• Garlic Peeled and chopped.
• Olive Oil Extra virgin works well.
• Red Wine Vinegar. Sherry wine can alternatively be used,
• Seasonings. Such as smoked paprika, salt, and pepper.

Tips for making the best gazpacho.

Roasting the red peppers is an important step in this recipe for flavor. For a deeper flavor, roast your pepper until it is tender and slightly charred.

More helpful tips for you.

1. For a sweeter flavor, peel the pepper before roasting it.
2. For an added bite, add a bit of hot sauce or peppers.
3. Or, instead of roasting your pepper, you can use red peppers from a jar.
4. The more ripe the tomatoes are the sweeter the gazpacho can be. However, if the tomatoes are very ripe you may have problem dicing it. You may be able to just slice it in half and use it that way.
5. Adding fresh basil or parsley can really add to the flavor of this recipe.
6. For a smoother soup, blend your tomatoes longer. Or, for a chunkier soup you can pulse the ingredients.

How to make Roasted Red Pepper and Tomato Soup.

Prep Time:10 minutes.
Bake Time: 10 minutes.
Servings: 4. .

1. Start by roasting the pepper slices. Place the peppers, skin side up, on a baking sheet.
   Broil the peppers until they begin to blacken (about three minutes) and then carefully flip the peppers over to broil for another three minutes. Allow the peppers to cool for five minutes be
2. While the peppers are roasting and cooling your can prepare the remaining ingredients as needed (dice tomatoes, onion, and cucumber).
3. Place the ingredients in your blender and blend until you reach your desired consistency.
4. Season the soup as desired and then place it into your refrigerator to cool.
5. Once the soup has cooled for at least and hour, you can drizzle additional olive oil or add additional seasonings and fresh herbs before serving.

Expert Tip 👉 Not a fan of using a broiler? No problem. The peppers can be roasted in your oven at 400 for about 45 minutes instead.

How to store leftover Roasted Red Pepper Gazpacho.

Leftover soup should be stored in an airtight container. When properly stored, this soup should keep for up to five days when refrigerated or frozen for up to a few months.

You may also be interested in these ideas.

• 10 Minute Instant Pot Gumbo (Vegetarian)
• Chia Seed Pudding with Blueberry Compote
• Simple Vegetarian Mushroom Ramen Bowl (video)
• Slow Cooker Mediterranean Diet Chicken
• Vegan ‘Cheesy’ Spinach Dip
• Mediterranean Diet Chicken Breast Provencal

Print the recipe for gazpacho.

Roasted Red Pepper Gazpacho, a simple and delicious cold soup recipe made with fresh ingredients in a blender. Vegan, Mediterranean diet

Please see recipe post for further details on this recipe.

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