Gazpacho with Roasted Bell Pepper
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Source: https://recipheon.com/en/recipes/soups/gazpacho-with-roasted-bell-pepper
About this recipe
Gazpacho with roasted bell pepper is a cold tomato soup with cucumber, garlic, and olive oil, with a deeper flavor than the classic raw version. Roasted bell pepper adds sweetness and a lightly smoky aroma, tomatoes create a juicy base, and cucumber brings the freshness needed in a chilled soup. Garlic strengthens the savory character of the gazpacho, while olive oil helps the ingredients come together after blending. This is a good summer soup that requires no stovetop cooking and has a more intense vegetable flavor.
Ingredients
Servings: 4
700 g tomatoes
1 roasted bell pepper
1 cucumber
1 garlic clove
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cut the tomatoes, roasted bell pepper, and cucumber into smaller pieces, and peel the garlic.
Place the tomatoes, roasted bell pepper, cucumber, and garlic in a blender jar. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then blend for 45 seconds.
With the blender running, pour in 2 tablespoons of olive oil in a thin stream and blend for another 30 seconds, until the gazpacho is smooth and evenly blended.
Transfer to a sealable container and chill for at least 30 minutes.
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