Roasted Red Pepper Gazpacho
Spanish peppers are fire-roasted then blended with sherry vinegar for a rich flavor.
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Ingredients
- 4 large Red bell peppers
- 1 large English cucumber, peeled and chopped
- 4 medium Roma tomatoes, cored
- 1/2 cup Red onion, diced
- 2 cloves Garlic cloves, minced
- 3 tablespoons Sherry vinegar
- 1/3 cup Extra virgin olive oil
- 1/2 cup Stale crusty bread, cubes
- 1 teaspoon Smoked paprika (Pimentón)
- 1/2 cup Cold water or tomato juice(optional)
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Place whole red peppers under a broiler or over an open gas flame, turning frequently until the skin is charred and blackened on all sides.
- 2
Place the charred peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam; then peel off the burnt skin, remove seeds, and chop.
- 3
In a small bowl, soak the stale bread cubes in the sherry vinegar for 5 minutes until softened.
- 4
In a high-speed blender, combine the roasted peppers, cucumber, tomatoes, red onion, garlic, and the soaked bread mixture.
- 5
Blend on high until completely smooth, slowly drizzling in the olive oil to emulsify the soup.
- 6
Add the smoked paprika, salt, and black pepper, then pulse to combine; if the consistency is too thick, add cold water or tomato juice until desired thickness is reached.
- 7
Pass the mixture through a fine-mesh sieve into a large bowl for a silky texture, pressing on the solids to extract all liquid.
- 8
Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to develop before serving chilled.
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