Roasted Red Pepper Gazpacho
This roasted red pepper gazpacho is the perfect way to enjoy seasonal produce during the hot summer months! The smoky flavor of the roasted peppers combined with the freshness of the tomatoes and cucumbers makes this dish a standout.
As summer reaches its peak, there’s nothing quite like a refreshing, chilled soup to cool down after a day of enjoying the outdoors. This roasted red pepper gazpacho is a twist on the classic cold Spanish soup, incorporating the smoky sweetness of roasted red peppers with the fresh flavors of tomatoes, cucumbers, and herbs. The best part? This recipe not only makes use of fresh summer produce but also ties in beautifully with the food scene here in Virginia.
One of the best things of living in Virginia is the abundance of fresh, local produce available at farmers’ markets, roadside stands, and pick-your-own farms. This roasted red pepper gazpacho is a fantastic way to use those juicy tomatoes and crisp cucumbers you might find at your local market. And if you’re lucky enough to have access to locally grown bell peppers, even better! Roasting them brings out a depth of flavor that transforms a simple gazpacho into something so flavorful. Whether you’re enjoying it on your porch with a glass of chilled Virginia wine or serving it as a starter for a weekend barbecue, this gazpacho is sure to impress.
Where to Find the Best Local Produce in Virginia
To make the most of this recipe, I recommend sourcing your ingredients from one of Virginia’s many farmers’ markets or even visiting a local farm. For example:
- Farmers’ Markets: You can find fresh, locally grown produce at farmers’ markets across the state. The Charlottesville City Market and the Old Town Farmers’ Market in Alexandria are two fantastic options. You can use the Virginia Farmer’s Market Associate website to find a market near you!
- Pick-Your-Own Farms: Consider visiting a pick-your-own farm like Great Country Farms in Bluemont or Hollin Farms in Delaplane. Not only can you pick your own vegetables, but these farms also offer a fun day out for the whole family.
What to Serve with Gazpacho
Looking for something to pair with this soup? Try a loaf of crusty bread from Europa Crust or Sub Rosa. If you want to pair this with a salad, grab your greens from Greenswell Growers and assemble a quick salad! Looking to add a dessert? Our easy peach crisp is another great summer recipe!
Roasted Red Pepper Gazpacho
This roasted red pepper gazpacho is the perfect way to enjoy seasonal produce during the hot summer months! The smoky flavor of the roasted peppers combined with the freshness of the tomatoes and cucumbers makes this dish a standout.
Ingredients
- 1 large red bell pepper
- 2 medium tomatoes, diced
- ¼ medium red onion, diced
- 1 medium Persian cucumber (or ¼ English cucumber), diced
- 1 clove garlic, chopped
- ¼ cup fresh parsley leaves, chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- ½ tsp smoked paprika
- ½ tsp sea salt
Instructions
- Roast the Pepper: Start by turning your broiler to high. Line a baking sheet with foil for easy cleanup. Slice the red bell pepper into four or five flat pieces around the stem, removing the veins and seeds. Place them on the baking sheet, drizzle with 1-2 tsp of olive oil, and place them skin-side up under the broiler. Broil for 3-4 minutes until the skin starts to blacken in spots, then flip and broil for another 2-3 minutes until the pepper is soft and slightly charred. Let the peppers cool slightly—this will also make them easier to peel if you prefer a smoother soup.
- Prep the Vegetables: While the pepper is cooling, dice the tomatoes, onion, and cucumber. Coarsely chop the garlic and parsley.
- Blend: Add the roasted peppers (peeled if desired), tomatoes, onion, cucumber, garlic, parsley, olive oil, red wine vinegar, smoked paprika, and sea salt to a blender. Blend on medium-low speed until smooth. For the best flavor, cover the soup and let it sit in the fridge for at least an hour before serving.
- Serve: Serve the gazpacho chilled, garnished with a drizzle of olive oil, a sprinkle of fresh parsley, and a dash of paprika or black pepper.
