Roasted bell pepper gazpacho

Based on 15 ratings

Johanna 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 👌
30
min.
Preparation
30
min.
Baking
35
min.
Resting

Ingredients

Servings:-2+
red bell peppers
1 clove garlic
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)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
391
Protein
4 g
Fat
31 g
Carb
24 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.
    • 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
    • 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.