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.

Gazpacho De Pimiento Rojo Asado Y Tomate (roasted Red Pepper And Tomato Gazpacho)

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

  1. In a blender, combine the roasted red peppers, tomatoes, cucumber, red onion, and garlic. Blend until smooth.
  2. While the blender is running, slowly drizzle in the olive oil and red wine vinegar until well combined.
  3. Add the vegetable broth and blend until the gazpacho reaches your desired consistency.
  4. Season with salt and pepper to taste.
  5. 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