Soup · Lunch · Mediterranean ·

Smoky Andalusian Gazpacho with Roasted Red Peppers

Name: Smoky Andalusian Gazpacho with Roasted Red Peppers
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 4 servings
Cuisine: Soup
Ingredients: Ripe tomatoes, 4, chopped; Cucumber, 1, peeled and diced; Red onion, 1 small, roughly chopped; Garlic cloves, 2, minced; Roasted red peppers, 2, peeled and deseeded; Extra virgin olive oil, 3 tbsp; Red wine vinegar, 2 tbsp; Stale bread, 1 slice, torn into pieces; Roasted red pepper, 1, diced; Chives, 2 tbsp, finely chopped; Olive oil, 2 tbsp, for drizzling; Salt and black pepper, To taste

Experience the refreshing flavors of Andalusia with this smoky gazpacho starring roasted red peppers.

4(683 reviews)

·By Ethan Brooks·September 19, 2025

Smoky Andalusian Gazpacho with Roasted Red Peppers — Soup served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Gazpacho Base

For the Toppings

Nutrition

Per serving

Calories: 227 kcal
Protein: 3 g
Carbs: 16.25 g
Fat: 17.25 g
Fiber: 3.75 g

Whole recipe

Total

Calories: 909 kcal
Protein: 12 g
Carbs: 65 g
Fat: 69 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Ripe tomatoes 4, chopped	88	4	20	1	6
Cucumber 1, peeled and diced	16	1	4	0	1
Red onion 1 small, roughly chopped	28	1	7	0	1
Garlic cloves 2, minced	9	0	2	0	0
Roasted red peppers 2, peeled and deseeded	54	2	11	0	4
Extra virgin olive oil 3 tbsp	360	0	0	40	0
Red wine vinegar 2 tbsp	6	0	0	0	0
Stale bread 1 slice, torn into pieces	80	3	15	1	1
Roasted red pepper 1, diced	27	1	6	0	2
Chives 2 tbsp, finely chopped	1	0	0	0	0
Olive oil 2 tbsp, for drizzling	240	0	0	27	0
Salt and black pepper To taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Roasting the Peppers

1
Preheat oven
Preheat the oven to 450°F (230°C).
2
Roast peppers
Place red peppers on a baking tray and roast for 20 minutes, turning occasionally, until charred.
3
Steam and peel
Remove from oven, place in a bowl, and cover to steam. Peel and deseed once cooled.
Tip: Make sure to peel the peppers after steaming to remove the charred skin.

Preparing the Gazpacho

1
Combine ingredients
In a blender, combine tomatoes, cucumber, onion, garlic, and roasted red peppers.
Tip: Use fresh, ripe tomatoes for the best natural sweetness.
2
Add oil, vinegar & bread
Add olive oil, vinegar, and bread pieces, then blend until smooth.
3
Season and blend
Season with salt and pepper and blend again to mix thoroughly.