Food & Entertaining - Garden to Table

Roasted pepper gazpacho

By
Claire Stubbs
Photography by
Edward Pond; styling by Lara McGraw

Enjoy this chilled soup with its garden-fresh ingredients before you need the hot version to keep you warm


Roasted red pepper gazpacho


serves 4

Ingredients

  • 4 red bell peppers
  • 1 English cucumber
  • 6 small sweet Campari tomatoes
  • ⅓ cup chopped sweet onion
  • 1 tsp Maldon sea salt
  • 1 tbsp red wine or sherry vinegar
  • 1 yellow bell pepper
  • Olive oil and fresh basil for garnish

Preparation
Preheat the oven to 375°F. Slice the tops off the red peppers, discard the stems and pull out the seeds and inner membranes (reserve the cut tops for the garnish). Place the peppers cut side down on a foil-lined baking sheet. Roast for 25 to 30 minutes, until the skins have blistered and the peppers have softened slightly. Place the hot peppers in a bowl and cover with plastic wrap to help loosen the skins. Cool slightly, then slip off the skins, reserving the juices in the bowl.

Place the peppers and the juices in the bowl of a food processor. Cut ¼ of the cucumber and reserve for the garnish. Chop the remaining cucumber and the tomatoes and add to the food processor; add the onion. Process the mixture until smooth. Pass the mixture through a sieve and stir in the salt and vinegar. Chill the soup for 2 or 3 hours to allow the flavours to mingle.

Finely chop the reserved cucumber, red pepper tops (not the stems) and yellow pepper. Stir together in a bowl and refrigerate. To serve, pour the chilled soup into cups, garnish with a scoop of diced vegetables, a drizzle of olive oil and some chopped basil.

 

  • 4 red bell peppers
  • 1 English cucumber
  • 6 small sweet Campari tomatoes
  • ⅓ cup chopped sweet onion
  • 1 tsp Maldon sea salt
  • 1 tbsp red wine or sherry vinegar
  • 1 yellow bell pepper
  • Olive oil and fresh basil for garnish

Preparation
Preheat the oven to 375°F. Slice the tops off the red peppers, discard the stems and pull out the seeds and inner membranes (reserve the cut tops for the garnish). Place the peppers cut side down on a foil-lined baking sheet. Roast for 25 to 30 minutes, until the skins have blistered and the peppers have softened slightly. Place the hot peppers in a bowl and cover with plastic wrap to help loosen the skins. Cool slightly, then slip off the skins, reserving the juices in the bowl.

Place the peppers and the juices in the bowl of a food processor. Cut ¼ of the cucumber and reserve for the garnish. Chop the remaining cucumber and the tomatoes and add to the food processor; add the onion. Process the mixture until smooth. Pass the mixture through a sieve and stir in the salt and vinegar. Chill the soup for 2 or 3 hours to allow the flavours to mingle.

Finely chop the reserved cucumber, red pepper tops (not the stems) and yellow pepper. Stir together in a bowl and refrigerate. To serve, pour the chilled soup into cups, garnish with a scoop of diced vegetables, a drizzle of olive oil and some chopped basil.

Read more in Food & Entertaining and Garden to Table

  • Page 1: Roasted pepper gazpacho

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