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.
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This is a great way to use seasonal produce like peppers, cucumbers, and tomatoes.
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– 1 large red bell pepper – 2 medium tomatoes, diced – ¼ medium red onion, diced – 1 medium Persian cucumber – 1 clove garlic, chopped – ¼ cup fresh parsley leaves – 2 tbsp olive oil – 2 tbsp red wine vinegar – ½ tsp smoked paprika – ½ tsp sea salt
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 the gazpacho chilled, garnished with a drizzle of olive oil, a sprinkle of fresh parsley, and a dash of paprika or black pepper.