Smoky Andalusian Gazpacho with Roasted Red Peppers

A Chilled Spanish Delight

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

1 h 20 min
4
Easy

Ingredients

For the Gazpacho Base

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

For the Toppings

Roasted red pepper

1, diced

Chives

2 tbsp, finely chopped

Olive oil

2 tbsp, for drizzling

Salt and black pepper

To taste

Preparation

Roasting the Peppers

Preheat oven

Preheat the oven to 450°F (230°C).

Roast peppers

Place red peppers on a baking tray and roast for 20 minutes, turning occasionally, until charred.

Steam and peel

Remove from oven, place in a bowl, and cover to steam. Peel and deseed once cooled.

Make sure to peel the peppers after steaming to remove the charred skin.

Preparing the Gazpacho

Combine ingredients

In a blender, combine tomatoes, cucumber, onion, garlic, and roasted red peppers.

Use fresh, ripe tomatoes for the best natural sweetness.

Add oil, vinegar & bread

Add olive oil, vinegar, and bread pieces, then blend until smooth.

Season and blend

Season with salt and pepper and blend again to mix thoroughly.

Cooking Process

Blending

Blend all ingredients until smooth and well combined.

Chilling

Pour into a bowl, cover, and chill for at least 1 hour.

Topping

Before serving, garnish with diced roasted red pepper and chives.

Plating & Serving

Smoky Andalusian Gazpacho with Roasted Red Peppers

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Serve chilled

Ladle the gazpacho into chilled bowls.

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Drizzle olive oil

Drizzle with extra virgin olive oil before serving.

Sauce Pairings

Rustic bread

For dipping

Garnishes & Accompaniments

Diced roasted red pepperChives

Perfect Sides

Grilled shrimp skewers

Spanish olives