Roasted bell pepper gazpacho

Roasted bell pepper gazpacho

Based on 29 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"The roasted bell peppers gives this gazpacho a certain “grill kick”, even though it’s enjoyed cold."

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

35 min

Ingredients

2Servings
2
red bell peppers
1 clove
garlic
2
shallots
½
cucumber
300 g
tomatoes
2 tbsp
white balsamic vinegar
2 tbsp
balsamic vinegar
1 tbsp
sugar
50 ml
olive oil
salt
pepper
basil (for garnish)
olive oil (for sprinkling)
smoked paprika powder (for sprinkling)
MetricImperial

Utensils

oven, baking sheet, cutting board, knife, paring knife, bowl (large), blender

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-easily-clean-a-blender

How to easily clean a blender

how-to-measure

How to measure

Nutrition per serving

Cal391
Fat31 g
Protein4 g
Carb24 g
  • Step 1/3

    Preheat oven to 250°C /480°F. Place bell peppers on a baking sheet, transfer to oven, and bake at 250°C /480°F for approx. 20 min. Remove bell peppers from oven, let cool, then peel and de-seed.
    • 2 red bell peppers
    • oven
    • baking sheet
    • cutting board
    • knife

    Preheat oven to 250°C /480°F. Place bell peppers on a baking sheet, transfer to oven, and bake at 250°C /480°F for approx. 20 min. Remove bell peppers from oven, let cool, then peel and de-seed.

  • Step 2/3

    In the meantime, peel the garlic, shallots, and cucumber and dice finely. Finely dice tomato. Add all the diced ingredients to a large bowl along with the roasted bell pepper flesh. Add white balsamic vinegar, balsamic vinegar, and sugar. Season with salt to taste and let rest approx. 30 min.
    • 1 clove garlic
    • 2 shallots
    • ½ cucumber
    • 300 g tomatoes
    • 2 tbsp white balsamic vinegar
    • 2 tbsp balsamic vinegar
    • 1 tbsp sugar
    • salt
    • paring knife
    • bowl (large)

    In the meantime, peel the garlic, shallots, and cucumber and dice finely. Finely dice tomato. Add all the diced ingredients to a large bowl along with the roasted bell pepper flesh. Add white balsamic vinegar, balsamic vinegar, and sugar. Season with salt to taste and let rest approx. 30 min.

  • Step 3/3

    Add all the ingredients in the bowl and the olive oil to a blender. Blend until smooth. Season with salt and pepper to taste. Transfer to fridge and chill for approx. 1 hour. Drizzle oil on top, season with smoky paprika powder to taste, and garnish with basil leaves.
    • 50 ml olive oil
    • salt
    • pepper
    • basil (for garnish)
    • olive oil (for sprinkling)
    • smoked paprika powder (for sprinkling)
    • blender

    Add all the ingredients in the bowl and the olive oil to a blender. Blend until smooth. Season with salt and pepper to taste. Transfer to fridge and chill for approx. 1 hour. Drizzle oil on top, season with smoky paprika powder to taste, and garnish with basil leaves.

  • Enjoy your meal!

    Roasted bell pepper gazpacho

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