Simple Roasted Red Pepper Gazpacho

This blog contains sponsored content and the following post may contain affiliate links. Samples are sometimes accepted in order to provide valuable content for readers. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure policy here.

Roasted red pepper gazpacho is a delicious spin on this classical cold soup and is perfect dish for a hot summer day. This gluten free dairy soup that is sure to satisfy.

What is gazpacho?

Traditionally speaking, gazpacho is a chilled Spanish soup made with raw fresh ingredients like red onion, red bell peppers, cucumbers and tomatoes. While this is the case, this gazpacho is made using roasted red peppers which gives a unique spin to a traditional favorite. 

Did you say cold soup? Why would I want to eat cold soup? 

Gazpacho is a simple recipe made using simple ingredients that are readily available in the summer. As a result, this chilled soup is a good option if you want to use up ingredients in the garden. And because it’s chilled, it makes a refreshing summer dish.  

Ingredients in this Delicious Soup

red bell pepper: make sure that it’s fresh. 

tomatoes: should be ripe and juicy

red onion 

diced cucumber: reach for Persian cucumbers. They have less seeds and are sweeter than the English cucumber. English cucumbers can also be used

fresh parsley 

sherry vinegar or red wine vinegar: don’t skip it. It gives the soup a nice zip. 

garlic cloves 

smoked paprika: gives this delicious recipe a delicious flavor. 

extra virgin olive oil: make sure you use a good quality olive oil 

sea salt

While some traditional gazpacho recipes use white bread as an ingredient to thicken up the soup. It’s not a necessity and certainly does not align with the FINE lifestyle.  

Tools You Need: 

To make this easy gazpacho recipe, you only need a few tools. 

large rimmed baking sheet: for roasting the rede peppers

food processor or high speed blender: use to blend the ingredients and get the desired consistency. 

What Are Some Good Variations for Roasted Red Pepper Gazpacho Soup? 

jalapeno: Add some jalapeno pepper or hot pepper sauce for a spicy kick 

yellow tomato: If you have a variety of tomatoes on hand or have a bountiful garden this year, try swapping your red tomato for yellow tomato

basil leaves: fresh basil gives this dish an extra special touch

Tips to Make the Best Roasted Red Pepper Gazpacho 

Start with the freshest ingredients possible. This soup is a great way to use up any surplus tomatoes or peppers. To save some time, you can also use jarred roasted red peppers. If using prepared roasted red peppers, use 3-4 large pieces and reduce the vinegar in the recipe to one tablespoon. 

Can I Eat Gazpacho Hot? 

I mean, you can eat this soup hot if you’d like, but what makes gazpacho, gazpacho is the fat that the soup is cold. If you’re looking for a hot soup with the same type of flavors, try my immune boosting tomato red pepper soup, It’s delicious! 

How to Store Leftover Gazpacho 

This soup gets better the longer it sits in the fridge. At least up to a certain point. Store any leftover gazpacho in a covered glass container for up to 5 days. 

What Are Some Healthy Pairings to Go Along with Gazpacho Soup?

​This roasted red pepper gazpacho pair nicely with a green simple salad and even some grilled shrimp. 

Yield: 4

Roasted Red Pepper Gazpacho

Roasted Red Pepper Gazpacho

Roasted red pepper gazpacho is a delicious spin on this flavorful cold soup and is perfect dish for a hot summer day. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 large red bell pepper
  • 2 medium tomatoes (diced)
  • 1/4 medium red onion (diced)
  • 1 medium (Persian cucumber (or 1/4 English cucumber), diced
  • 1 clove garlic (chopped)
  • 1/4 cup fresh parsley leaves, (chopped)
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt

Instructions

  1. Turn on broiler on high.
  2. Slice pepper in four to five pieces. Remove veins and seeds.
  3. With skin side up, place peppers on baking sheet and sprinkle with olive oil.
  4. Cook for 3-4 minutes until it starts to get a few black spots. Flip the peppers over and cook for 2-3 minutes more (or until they char slightly).
  5. Allow to cool for a minute or two.
  6. If you desire a smooth gazpacho the skins can be removed. Otherwise, more on to the next step.
  7. Place all ingredients in a blender and blend on medium-low until smooth.
  8. For best flavor, let sit in the fridge for at least 2 hours before serving.
  9. Serve chilled.
  10. Garnish with chopped parsley, a drizzle of olive oil and some paprika.

Notes

To save time in the recipe jarred roasted peppers can be used. Use 3-4 large pieces of roasted red pepper. If using jarred peppers, reduce vinegar to 1 tbsp.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 172Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 595mgCarbohydrates 11gFiber 3gSugar 6gProtein 2g

Nutrition information is calculated automatically and isn't always accurate.

Other Dairy and Gluten Free Soups You May Enjoy 

Gluten Free Potato Leek Soup

Carrot Ginger Soup 

Butternut Apple Bisque

  • Comments ( 0 )

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

TOP

Skip to Recipe