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Roasted Red Pepper Gazpacho

Categories Dairy free, Easy Recipes, Gluten Free, Healthy Recipes, Main Course, Soup, Vegan/Vegetarian

This roasted red pepper gazpacho is refreshing, delicious and super simple to make! It’s definitely a summer dish and while it’s currently December and I am freezing at the moment, I am finally putting this recipe in that I wrote during the summer and made with my garden fresh ingredients. Nothing beats a garden fresh tomato!

This recipe and the pictures are making me think about the hot summer days, the summer nights and soaking up the sun and fun and how much I love and miss summer!

You can totally turn this dish into something hot too, if you aren’t a cold soup person, but it really does showcase the tomatoes and cucumber is a fresh and amazing way!

What you need to make this roasted red pepper gazpacho.

Serves 2

  • 1 cup roasted red bell peppers- jarred or homemade
  • 1 pound tomatoes – peeled or leave skins on if the texture doesn’t bother you, I don’t mind it but it’s really up to you.
  • 1 cucumber – peeled
  • 1 teaspoon minced garlic
  • 1/8 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • dash of black pepper
  • dash of cayenne pepper
  • 1/2 cup ice
  • 2 teaspoons olive oil to garnish – optional

Instructions

  1. Blend everything together in a blender until smooth. you can pour through a strainer if you want it ultra smooth or serve is as is.
  2. If you have bubbles or foam, you can spoon off the foam on top and tap the blender against the counter to get rid of any extra bubbles if they bother you.
  3. Add olive oil on top if desired, enjoy cold.

Here are a few other summer recipes you may love:

Garden Rotini Pasta Salad
Grilled Chicken Cobb Salad
Southwest Chicken Salad
Chicken Cranberry and Sunflower Salad
Mediterranean chickpea pasta salad
Apricot Grilled Pork Tenderloin

Print Recipe
5 from 1 vote

Roasted Red Pepper Gazpacho

Refreshing and delicious chilled soup with roasted red peppers, cucumbers and tomatoes.
Prep Time5 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Dinner, lunch, main course, Soup
Keyword: Dinner, Easy Recipes, lunch, red pepper, Soup, summer, Tomatoes, Weekend Dinner, Weeknight Dinner
Servings: 2 servings

Ingredients

  • 1 cup roasted red bell peppers- jarred or homemade
  • 1 pound tomatoes – peeled or leave skins on if the texture doesn’t bother you I don’t mind it but it’s really up to you.
  • 1 cucumber – peeled
  • 1 teaspoon minced garlic
  • 1/8 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • dash of black pepper
  • dash of cayenne pepper
  • 1/2 cup ice
  • 2 teaspoons olive oil to garnish – optional

Instructions

  • Blend everything together in a blender until smooth. you can pour through a strainer if you want it ultra smooth or serve is as is.
  • If you have bubbles or foam, you can spoon off the foam on top and tap the blender against the counter to get rid of any extra bubbles if they bother you.
  • Add olive oil on top if desired, enjoy cold.