Roasted Red Pepper And Tomato Gazpacho
This refreshing and flavorful Roasted Red Pepper and Tomato Gazpacho is a classic dish from Castilian-Leonese cuisine. It's perfect for a hot summer day or as a light starter for any meal.
Ingredients
- 4 large red bell peppers, roasted and peeled
- 6 ripe tomatoes, cored and chopped
- 1 cucumber, peeled and diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
- 1/4 cup fresh basil leaves
Instructions
- In a blender, combine the roasted red peppers, tomatoes, cucumber, red onion, and garlic. Blend until smooth.
- While blending, slowly drizzle in the olive oil and red wine vinegar. Season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 2 hours to let the flavors meld.
- Before serving, chiffonade the basil leaves and sprinkle them over the gazpacho.
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
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Blender Sharp knife Cutting board Bowls
Tools
Vegetable peeler Measuring cups and spoons
Serving suggestions
Serve the gazpacho in chilled bowls, garnished with a drizzle of olive oil and a few extra basil leaves. It pairs well with crusty bread or a side salad.
Tips & tricks
For a smoky flavor, you can grill the red peppers instead of roasting them in the oven.
Cost
$10