Gazpacho De Pimiento Rojo Asado Y Tomate (roasted Red Pepper And Tomato Gazpacho)
Gazpacho de Pimiento Rojo Asado y Tomate, or Roasted Red Pepper and Tomato Gazpacho, is a refreshing and flavorful cold soup that originates from Aragonese cuisine. This dish is perfect for hot summer days and is packed with the vibrant flavors of roasted red peppers and ripe tomatoes.
Ingredients
- 4 large red bell peppers, roasted, peeled, and seeded
- 6 ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled and diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a blender, combine the roasted red peppers, tomatoes, cucumber, red onion, and garlic. Blend until smooth.
- While the blender is running, slowly drizzle in the olive oil and red wine vinegar until well combined.
- Add the vegetable broth and blend until the gazpacho reaches your desired consistency.
- Season with salt and pepper to taste.
- Refrigerate the gazpacho for at least 2 hours before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Blender Knife Cutting board Bowls
Tools
Refrigerator
Serving suggestions
Serve the gazpacho chilled, garnished with a drizzle of olive oil, chopped fresh herbs, and a side of crusty bread.
Tips & tricks
For extra smokiness, you can use fire-roasted tomatoes in this recipe.
Cost
$10