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Roasted Tomato and Red Pepper Gazpacho

Roasted Tomato and Red Pepper Gazpacho


Ingredients

  • 4 pounds plum tomatoes, halved
  • 5 large red bell peppers, divided
  • 4 medium-size red onions, divided
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons Sherry wine vinegar
  • 1 teaspoon hot pepper sauce
  • 1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)

Recipe Preparation

  • Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.

  • Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.

  • Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

,Photos by Pornchai MittongtareReviews Section

Roasted Tomato and Red Pepper Gazpacho Recipe (Spanish Cold Vegetable Soup)

I adore roasted vegetables which I often make for my salad topping and sandwich filling. Gazpacho is basically a cold tomato-based raw vegetable soup and originating from southern region of Spain, Andalucia. It’s widely consumed throughout Spain, Portugal (the neighbour country and known as Gaspacho) and most of Spanish influence countries such as some parts in Latin America.

Gazpacho itself is very refreshing soup and perfect for hot weather. Last week, Winnipeg temperature was undecided some days were hot and some were cold. As I already had roasted red peppers, cherry tomatoes, garlic and onions which I kept in a jar, I decided to make something healthy and eventually vegan.

I honestly didn’t follow what the traditional gazpacho here. Also, this recipe can be easily switched into a warm red pepper soup by adding some scoops of yoghurt and heating up a bit.

Roasted Tomato and Red Pepper Gazpacho

Ingredients:
FOR ROASTING
454 grams (1 lb) cherry tomatoes
2 large red (bell) peppers
1 medium-size onion (I sometimes use red onion as well)
2 tablespoons extra-virgin olive oil
1/2 bulb of garlic

FOR GAZPACHO
240 milliliter water, divide into 3 parts
3 stalks cilantro
freshly ground black pepper
kosher salt
hot pepper sauce

Methods:
Follow the step on roasting all vegetables according my roasted red pepper and garlic post.. Once roasting process is done, ingredients have been cool down and peeled off, cut red pepper and onions into smaller sizes in order to process a lot easier in the blender. Reserve the juice that comes out on a pan that is yielded from the vegetables after roasting.

Puree half of vegetables with pan juices in processor until smooth. Add 80 milliliter water and freshly ground black pepper process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 80 milliliter water. Cover gazpacho chill overnight.

Mix remaining 80 milliliter water and hot pepper sauce into gazpacho. Season to taste with salt. Serve.


How do you make gazpacho soup?

Making gazpacho is so super easy, and you can make it in less than 10 minutes. Just pull out your food processor or blender, and throw in all the chopped vegetables plus the Roasted Red Pepper Salsa, and Voilà! The next step is to chill it in the refrigerator for at least two hours, but I prefer waiting for mine until the next day. It's a personal preference.

The traditional way to eat gazpacho is with a piece of rustic bread on the side.

Now, here are some healthy facts about gazpacho that I found in the website Solfrio. Click the link if you want to know more details about each of the below benefits.

  • Gazpacho prevents colds.
  • Gazpacho prevents hypertension.
  • Gazpacho slows the aging process.
  • Gazpacho increases organism defenses.
  • Gazpacho helps you lose weight.
  • Gazpacho hydrates your body.
  • Gazpacho extends your suntan.


Leftovers keep several days covered in the refrigerator. Sometimes if I have 1/2 cup or so left, I use it as a base for vinaigrettes, chicken or fish marinades.

Poured as is over grilled meats, leftover gazpacho is refreshing, light and delicious.

If you’ve made this low carb Roasted Pepper Gazpacho, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Roasted Tomato and Red Pepper Gazpacho - Recipes

Heirloom Tomato & Roasted Red Pepper Gazpacho


This delicious gazpacho was a hit at our recent Fall Wine Release Party, and pairs perfectly with our Rutherford Estate Cabernet Sauvignon.

Ingredients
3 red peppers
2 lbs Heirloom tomatoes (cut into chunks)
1 cucumber (peeled & seeded)
6 garlic cloves
½ red onion
1 baguette, cut in half
¼ cup Round Pond Estate Cabernet-Merlot Red Wine Vinegar
½ cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 stick butter
salt to taste
4 Tbsp Round Pond Estate Infused Basil Olive Oil
small basil leaves

For the gazpacho, toss the red peppers in olive oil and place on a baking tray and roast in a 375F oven until they are slightly charred on the outside.When done, remove them from the oven and place them in a mixing bowl.Cover the bowl with plastic wrap and let them steam in the bowl until cool.When cool, peel off the skin and open to remove as many seeds as possible.

In a large container, place the roasted red peppers, tomatoes, cucumbers, garlic, onion, half of the baguette and Cabernet-Merlot Red Wine Vinegar.Toss together and let sit for at least 6 hours.Once fully marinated, use a blender to purée in batches, slowly adding the Italian Olive Oil.Once puréed, pour it into a container and season with salt.

Cut the baguette for the croutons into small cubes. Melt the butter and then pour it over the cubed bread and toss it together adding the salt. Bake in a 375F oven until golden brown and crunchy.

To serve, pour the gazpacho into bowls, garnish with croutons and basil leaves and drizzle with Infused Basil Olive Oil. Enjoy!


How To : Make a Roasted Red Pepper and Tomato Gazpacho Soup

Gazpacho isn't all tomatoes! This wonderful gazpacho summertime soup has tomatoes and it has roasted red peppers and garlic. It's the perfect summer treat during a hot day in the sun. Check out the video recipe for all the steps to preparing this Spanish-style soup.

Makes a meal for two, first course for four.

* 2 pounds tomatoes
* 1 head garlic
* 1 red bell pepper
* 3 tbs balsamic vinegar
* 1 tbs extra virgin olive oil
* ½ tsp salt
* pepper to taste

* chopped cucumber
* fresh mozzarella

o Cut off the base of the garlic.

o Put the vegetables and the garlic into a roasting pan and broil on high heat (450° F/230° C), turning the pepper and tomatoes every 5 minutes. The skin will begin to blacken.

o When the tomatoes are soft, remove them from the roasting pan and remove and discard their skins.

o When bell pepper is charred on all sides, remove the pan from the oven. Cover the pepper with a paper towel and let it sit for 2 minutes. While the pepper is cooling, peel the garlic.

o Slip the skin off the pepper and discard roughly chop the flesh.

o Core the tomatoes and put the tomatoes, pepper and garlic into a food processor (you could also use an immersion blender). Process them for 30 seconds the mixture will still be a little chunky.

o Add the salt, pepper, vinegar and olive oil. Process for 30 more seconds or until smooth.
o Cover and refrigerate the soup for at least 2 hours.
o For serving, add diced cucumber and chunks of mozzarella for a more substantial soup.

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  • 700g Tomatoes
  • ½ Cucumber
  • 3/4 cup / 100g Almonds
  • 2 Red Peppers
  • 3 Garlic Cloves
  • 3 Spring Onions
  • 6 Sun-dried Tomatoes, optional
  • 4 tbsp Apple Cider Vinegar
  • ½ Red Onion
  • 1 tsp Smoked Paprika
  • pinch of Salt, optional
  • Garnishes – Basil, cucumber, tomato and onion
  1. Soak the almonds in water with a pinch of salt for at least 15 mins, or 8h/overnight.
  2. Drain the almonds and then add them to a blender along with everything else.
  3. You can peel the cucumber if you like, left on it does affect the colour but it is more nutritious. I peeled it for the video for aesthetic reasons only.
  4. Blend until the consistency desired is reached. 20 seconds and chunky is how I like it.
  5. Chill raw Gazpacho for an hour then garnish and enjoy within 3 days.

Nutrition Information

Yield

Serving Size

There’s many different varieties of gazpacho, while this one isn’t traditional it’s a healthy, vegan and gluten free gazpacho.


Gazpacho is incredibly easy to make. Aside from the roasted garlic in this recipe, everything is raw. You simply blitz all the vegetables in a food processor, then stir in the liquid ingredients and seasoning.

Begin by roasting the garlic cloves over medium heat in a small dry pan. When the skins are browned and the cloves are soft, they’re done.

In the meantime, chop the vegetables into large chunks.

Peel the roasted garlic and scrape off any char.

Add the peeled cloves to the bowl of a food processor and blitz to purée, then add the chopped tomatoes and pulse until coarsely chopped. Be careful not to overmix you want the soup to be slightly chunky.



Transfer the tomato mixture to a bowl, then add the chopped bell peppers and cucumbers to the food processor and pulse until coarsely chopped.

Add the vegetables to the bowl with the tomatoes, then pour in the tomato juice, olive oil, red wine vinegar, and seasoning.

That’s all there is to it. Cover the soup and refrigerate until ready to serve — the longer it sits, the better it tastes. I love it simple and ungarnished, but you can also top it with croutons, sliced avocado or chopped hard-boiled eggs.


Roasted Tomato and Red Pepper Gazpacho

Yield: serves 6+

Ingredients:

  • 4 pounds plum tomatoes, halved
  • 5 large red bell peppers, divided
  • 4 medium-size red onions, divided
  • ½ cup extra-virgin olive oil
  • 2 cups water, divided
  • 3 tablespoons Sherry wine vinegar [or more to taste]
  • 1 teaspoon hot pepper sauce [optional]

Preparation:

Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho chill overnight.


Roasted Red Pepper and Tomato Soup (YUM!)

Soup season is definitely here. There are not many things that can warm you up quickly like a bowl of steaming hot soup. In this recipe, red peppers and tomatoes are paired with rosemary and thyme and roasted in the oven. The unique flavors of this combination are blended together to make a rich and healthy bowl of soup.


Roasting the peppers and tomatoes intensifies their flavors in this recipe. To start the vegetarian-friendly recipe, chop up the peppers and tomatoes and arrange them on a rimmed baking sheet. Drizzle with a generous amount of olive oil and sprinkle with salt and pepper. Fresh rosemary and thyme also lend their flavors to the soup, so scatter the herbs over the vegetables on the baking sheet. Then roast everything together for 35-40 minutes.

At this point, you simply transfer everything on the baking sheet right into the blender. Add a little apple cider vinegar, tomato puree, and then broth. Blend until the soup reaches your desired consistency, and it’s that easy! I like a thick, creamy soup, but you can add more broth if you would like to thin it out (or you could even leave it chunky). Adjust the seasonings to taste and then serve while it’s still warm and steamy. Or, alternatively, the recipe can be easily doubled, and then packaged up to place in the freezer for a satisfying winter treat later in the season.


Roasted red pepper and tomato soup was one of my go-to soups to buy at Trader Joes until I realized how much better the homemade version tastes. The only problem with this soup is that I always want to eat about four grilled cheese sandwiches with it. It’s so simple – you roast some veggies in the oven, blend them, and out comes an amazing, tasty meal! The soup is a delicious first course, or makes a bright, healthy lunch.


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