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.
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