Roasted Red Gazpacho

10 ingredients
3 steps

Ingredients

  • 2 pounds garden tomatoes, roasted, peeled and chopped
  • 1 pound Persian cucumber (about five), peeled, plus more for garnish
  • 1 large red bell pepper- roasted, skin and seeds removed
  • 1 clove garlic
  • 1 chile de arbol roasted and soaked, stem removed (this is optional for those that like it spicy)
  • 2 teaspoons sherry vinegar
  • 2 teaspoons alleppo pepper
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • Garnish: Cucumbers, finely diced & Best quality olive oil

Directions

  1. 1
    After roasting your tomatoes and bell pepper, add all ingredients into the blender, including any accumulated juices from the roasting process - a Vitamix is ideal here.
  2. 2
    Puree until the ingredients are smooth. Taste for seasoning and add a little water if the flavor is too concentrated. It really makes the soup delightful and gets rid of any seeds from the tomatoes.
  3. 3
    Chill four hours or overnight. Serve with garnish of chopped cucumbers, a drizzle of olive oil and even a few chopped cherry tomatoes if you have them on hand. Enjoy!

Products Matching These Ingredients

More Recipes to Try