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Chilled Roasted Red Pepper and Cucumber Gazpacho
Prep: 20 minutes (+ 1 hour chilling time)
Cook: 0 minutes
Servings: 4
Summer in a Spoon
Beat the heat with a twist on the classic Spanish gazpacho. Instead of a tomato base, we're using smoky, sweet roasted red peppers as the star. Blended with cool cucumber, tangy lime juice, and rich olive oil, this soup is incredibly light, hydrating, and bursting with flavor. It's the elegant, effortless appetizer or light lunch your summer has been waiting for.
Materials
- 3 large red bell peppers, roasted, peeled, and seeded
- 1 large English cucumber, peeled and roughly chopped
- 1/2 small red onion, roughly chopped
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1/2 tsp cumin
- 1/2 cup cold water (or more, for desired consistency)
- Salt and freshly ground black pepper to taste
- Garnish: Diced avocado, chopped cilantro, a drizzle of olive oil
Preparation
- Use jarred roasted red peppers or roast your own and allow them to cool completely.
- Peel and chop the cucumber and red onion. Peel the garlic clove.
Cooking
- Combine the roasted red peppers, chopped cucumber, red onion, garlic, olive oil, sherry vinegar, and cumin in a high-speed blender.
- Blend on high until the mixture is completely smooth and silky.
- With the blender running on low, slowly stream in the cold water until you reach your desired consistency.
- Season generously with salt and pepper. Taste and adjust vinegar or salt as needed.
- Transfer the gazpacho to a container and chill in the refrigerator for at least 1 hour, or until thoroughly cold.
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