How to Make a Roasted Red Pepper and Tomato Gazpacho Soup
Gazpacho isn't all tomatoes! This wonderful gazpacho summertime soup has tomatoes and it has roasted red peppers and garlic. It's the perfect summer treat during a hot day in the sun. Check out the video recipe for all the steps to preparing this Spanish-style soup.
Makes a meal for two, first course for four.
* 2 pounds tomatoes
* 1 head garlic
* 1 red bell pepper
* 3 tbs balsamic vinegar
* 1 tbs extra virgin olive oil
* ½ tsp salt
* pepper to taste
To serve (optional):
* chopped cucumber
* fresh mozzarella
o Cut off the base of the garlic.
o Put the vegetables and the garlic into a roasting pan and broil on high heat (450° F/230° C), turning the pepper and tomatoes every 5 minutes. The skin will begin to blacken.
o When the tomatoes are soft, remove them from the roasting pan and remove and discard their skins.
o When bell pepper is charred on all sides, remove the pan from the oven. Cover the pepper with a paper towel and let it sit for 2 minutes. While the pepper is cooling, peel the garlic.
o Slip the skin off the pepper and discard; roughly chop the flesh.
o Core the tomatoes and put the tomatoes, pepper and garlic into a food processor (you could also use an immersion blender). Process them for 30 seconds; the mixture will still be a little chunky.
o Add the salt, pepper, vinegar and olive oil. Process for 30 more seconds or until smooth.
o Cover and refrigerate the soup for at least 2 hours.
o For serving, add diced cucumber and chunks of mozzarella for a more substantial soup.