Roasted Red Bell Pepper Gazpacho

pinit fg en rect gray 28 Roasted Red Bell Pepper Gazpacho

Serving of Gaspacho Roasted Red Bell Pepper Gazpacho

I talked about my LOVE for gazpacho earlier this summer in the Spicy Cucumber Gazpacho post. In a moment of wild gazpacho abandon, I promised to share at least six of my favorite gazpacho recipes with you this summer. Whatever was I thinking? It’s August already and this is only number two. Mea culpa! Mea culpa!


Roasted Red Pepper Gaspacho Ingredients Roasted Red Bell Pepper Gazpacho

Nevertheless, this particular gazpacho is so wonderful, I hope you will forgive me for not delivering the others. Roasted red bell peppers are one of the most gorgeous flavors in the world. They are both sweet and savory, silky and toothsome, subtle and bold. I buy them by the half dozen every week and dream up ways to use them.

Red peppers fresh from the broiler 2 Roasted Red Bell Pepper Gazpacho

This is one of the simplest ways I know. It’s incredibly refreshing and surprisingly satisfying on a hot summer evening. A loaf of crackly bread and a couple of excellent cheeses will make a simple and memorable meal. Throw in a lovely dessert (Grilled Peaches with Basil Crème Fraîche?), and you’re a rock star.

Vinegar and Olive Oil Roasted Red Bell Pepper Gazpacho

Roasted Red Bell Pepper Gazpacho

A sweet, sassy, smoky variation on the more traditional tomato gazpacho, this cold, spicy soup makes an excellent first course for warm summer evenings. The combination of smoked hot paprika and orange really takes the flavors here into the magic zone.

6 red bell peppers, roasted, cored, seeded, deribbed and chopped (3 cups chopped, roasted, peeled red bell peppers) (1½ pounds roasted)

5 ounces super-sweet grape tomatoes

1/4 red onion, peeled, and rough chopped

1-2 serrano chili peppers, halved lengthwise, cored, seeded, and deribbed (use disposable gloves!)

2 cloves peeled garlic

¾ cup chicken or vegetable stock

¼ fresh orange juice

¼ cup olive oil

2 tablespoons finely grated orange zest

2 tablespoons excellent quality Sherry vinegar

2 tablespoons fresh lemon juice

2 teaspoons smoked hot paprika

1 teaspoon salt

¼ teaspoon freshly ground white pepper

Garnish

1 cup, seeded, juiced, diced yellow tomato (1 tomato)

1/2 cup finely slivered green onions, green part only (2 green onions)

2 tablespoons chopped cilantro (or parsley if preferred)

2 teaspoons coarsely grated lemon peel

  1. To the jar of a blender, add the red bell peppers, tomatoes, red onion, serrano chiles, and garlic. Cover and liquefy.
  2. Add the stock, orange juice, olive oil, orange zest, Sherry vinegar, lemon juice, paprika, salt, and pepper. Cover and liquefy.
  3. Taste for a perfect balance between sweetness, acidity, salt, and depth of flavor. Adjust as necessary.
  4. Add a little more stock if necessary to achieve a good soup texture (not too thick, not too thin).
  5. Remove soup to a covered container and chill for at least 4 hours.
  6. To serve, ladle soup into each of 4-6 clear glass cups or bowls, and garnish each with a small amount of yellow tomato, green onion, cilantro, and grated lemon peel.

Serves 4-6.

COPYSCAPE Roasted Red Bell Pepper Gazpacho

pf button big Roasted Red Bell Pepper Gazpacho
About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

Comments

  1. Hi Susan, thanks for the inspiration! I saw your link to this recipe on Facebook and have been experimenting since, I’ve now posted a stepchild to your recipe (with links back here).

  2. I got to your blog via Google while searching for back to basics blender on Friday and your post regarding Roasted Red Bell Pepper Gazpacho. LunaCafe looks very interesting to me. I just wanted to say that the quality of your site is exceptional. On top of all that, the photographs really complement the content that is provided by your site.

  3. I just made a watermelon gazpacho yesterday and I’m in the lookout for more gazpacho recipes. This one is now on my to-make list. Beautiful blog! :D

  4. For me is the best cold soup I ever try.

  5. I haven’t made gazpacho once yet this summer, so you are doing better than me! This one looks terrific. I love roasted red peppers in soup.

    • There are still several hot weeks ahead. Plus prices on red bell peppers are beginning to plummet as they are in plentiful supply. I’m making another batch tomorrow. :-)

  6. Beautiful pictures. I am a huge fan of roasted red peppers and actually planted a large amount of pepper plants solely to blacken them and pack in olive oil for mid winter snacking.

  7. I like the idea of this sassy, smoky gazpacho. The garnishes look great too!

  8. How fabulous…and I do ? the moment of wild gazpacho abandon. I have them too, just wild abandon ones, & have learnt to firmly lie low. delivery is getting increasingly tough!! LOL. Anothergreat post with flavours that promise to tease and please! Love Mustapha’s Moroccan Olive Oil…am being transported staright back to Arabian Nights!

Trackbacks

  1. […] Pepper: For a more earthy take on Gazpacho, roasted bell peppers are the perfect choice. This recipe sounds […]

  2. […] recipe owes a debt to Susan Bradley of Luna Cafe. A few weeks ago she shared on Facebook her Roasted Red Bell Pepper Gazpacho and got me experimenting. She adds interesting non-traditional ingredients like orange juice and […]

  3. […] Roasted Red Pepper Gazpacho (from Luna Cafe) […]

  4. […] someone who loves both roasted peppers and gazpacho, i wanted to share this recipe from cafe luna roasted red pepper gazpacho linked from saveur. check the links in the article, she describes some other pretty outstanding […]

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