Gazpacho is traditionally a Spanish chilled soup. It is wide served throughout Spain and Portugal. This is my version of Chilled Red Pepper Gazpacho. I hope you love it.
Chilled Red Pepper Gazpacho Recipe
CeceliasGoodStuff | Good Food for Good People
Chilled Roasted Red Pepper Gazpacho
2015-08-19 13:26:45
Serves 6
Gazpacho is traditionally a Spanish chilled soup. It is wide served throughout Spain and Portugal. I hope you enjoy my version of this traditional recipe. It includes Roasted Red Peppers and makes this Gazpacho recipe the perfect complement to a special outdoor dinner party. Gazpacho is one of my all-time favorite chilled soups. The great thing about gazpacho is that it is very forgiving, meaning you can add whatever you like and it still tastes great.
My latest creation of Gazpacho is made using roasted red peppers, fire roasted tomatoes and fresh picked cucumbers. The roasted red peppers add a deeper depth of flavor and give this traditional soup a new twist. I also used lots of fresh herbs to enhance the flavor. Here's hoping you enjoy it.
Bon Appetit,
Cecelia
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 4 (11 ounce) cans fire roasted tomatoes
- 2 large roasted red peppers with juice (usually found near the condiments)
- 1 tablespoon chopped fresh Parsley
- 1 tablespoon chopped fresh Basil
- 1 teaspoon chopped Rosemary
- 1 tablespoon chopped fresh Thyme
- 1 small red onion, chopped
- 1 garlic clove, finely chopped
- 2 small cucumber, peeled and chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- Pinch of red chile peppers (optional)
- Dash of Tabasco (optional)
- Sea Salt and Fresh Ground Pepper to taste
- Garnish with Basil Pesto (recipe below)
- Instructions
- In a large food processor add all herbs, cucumber, onion, garlic, lemon juice, olive oil, two cans of tomatoes, and roasted red peppers. Pulse until the mixture is finely chopped. Empty into a large mixing bowl. Add two additional cans of tomatoes into food processor. Pulse until finely chopped. Pour into large bowl and season with salt and pepper. Mix until well blended. Refrigerate up to 2 days. Serve chilled. Garnish with Basil Pesto and a slice of crusty bread.
- Recipe for Basil Pesto
- 4 cups basil
- ½ Extra Virgin Olive Oil
- 2 garlic cloves
- 1 teaspoon salt
- 1 cup parmesan cheese
- Instructions for Basil Pesto
- In food processor add basil, garlic, parmesan cheese and salt. Pulse adding olive oil in slowly until it is a nice consistency and well blended. Cover immediately and refrigerate for up to one week.
- This recipe was recently feature on The Bakerette. Check out her site for some more great recipes.
Instructions
- Instructions
- In a large food processor add all herbs, cucumber, onion, garlic, lemon juice, olive oil, two cans of tomatoes, and roasted red peppers. Pulse until the mixture is finely chopped. Empty into a large mixing bowl. Add two additional cans of tomatoes into food processor. Pulse until finely chopped. Pour into large bowl and season with salt and pepper. Mix until well blended. Refrigerate up to 2 days. Serve chilled. Garnish with Basil Pesto and a slice of crusty bread.
- Instructions for Basil Pesto
- In food processor add basil, garlic, parmesan cheese and salt. Pulse adding olive oil in slowly until it is a nice consistency and well blended. Cover immediately and refrigerate for up to one week.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Chilled Roasted Red Pepper Gazpacho garnished with fresh homemade Basil Pesto and served with rustic whole wheat bread.
Chilled Red Pepper Gazpacho Recipe
CeceliasGoodStuff | Good Food for Good People
The great thing about gazpacho is that it is very forgiving, meaning you can add whatever you like and it still tastes great.
Chilled Roasted Red Pepper Gazpacho
CeceliasGoodStuff | Good Food for Good People
Bon Appetit, Cecelia Dardanes
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