Roasted Red Gazpacho

By • September 17, 2014 0 Comments

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Author Notes: The heat and a killer tomato harvest make for perfect gazpacho weather. This cold soup hits it just right — it’s cool and refreshing, but roasting the tomatoes brings a smoky flavor that reminds you of the promise of fall — please say fall is coming! eat-drink-garden

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Makes about 5 cups

  • 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
  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. 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. 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!

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