Roasted Red Pepper and Tomato Gazpacho
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Beat the heat and channel the taste of summer with this bright and tangy red pepper and tomato gazpacho.
What’s the perfect dish for a scorching summer day? Look no further than this refreshingly tangy red pepper and tomato gazpacho. Packed with summer flavor, it features roasted red bell peppers, vine-ripened tomatoes, onions, and garlic. But the real magic is in the seasoning: fragrant fresh herbs, anise seeds offering a hint of fennel-like flavor, and a splash of balsamic vinegar for that extra zing. It’s a taste of summer you’ll come back to time and again—and it’s good for you, too!
“Just made this for a hot Cyprus day. Absolutely delicious. Loved the anise seed touch.”
What You’ll Need To Make Roasted Red Pepper & Tomato Gazpacho
Step-by-Step Instructions
Begin by tossing all of the vegetables with olive oil and salt on a foil-lined baking sheet.
Roast in a 400° F oven for about 40 minutes, until just starting to brown.
Transfer the roasted vegetables, along with their juices, to a food processor. Add the anise seeds, rosemary or thyme, cayenne pepper and sugar, and pulse until the vegetables are finely chopped.
It should not be completely smooth. If you taste it now, it will be delicious — almost like a sauce.
Transfer to a large bowl and add the cold water and balsamic vinegar.
Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if necessary. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired.
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Roasted Red Pepper & Tomato Gazpacho
Beat the heat and channel the taste of summer with this bright and tangy red pepper and tomato gazpacho.
Ingredients
- 4 red bell peppers (about 2 pounds), seeded and quartered
- 3 large vine-ripened tomatoes (about 1¼ pounds), quartered
- 2 medium yellow onions, peeled and quartered
- 6 cloves garlic, peeled
- 4 tablespoons extra virgin olive oil
- 2¼ teaspoons salt
- 1 tablespoon fresh chopped rosemary or thyme, plus more for garnishing the soup
- ⅛ teaspoon cayenne pepper
- ½ teaspoon anise seeds
- 1 teaspoon sugar
- 2½ cups water
- 2 to 3 tablespoons balsamic vinegar
For Serving
- Diced cucumbers
- Halved grape tomatoes (multi-color are pretty)
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean up.
- Place the bell peppers, tomatoes, onions, and garlic on the prepared baking sheet and toss with the olive oil and salt. Roast for 40 to 50 minutes, or until the vegetables are just starting to brown.
- Transfer the vegetables and all the juices to a food processor fitted with the steel blade. Add the rosemary/thyme, cayenne pepper, anise seeds, and sugar and purée until almost smooth. Transfer the mixture to a large bowl; add the water and 2 tablespoons of the balsamic vinegar. Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if desired. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Defrost it in the refrigerator overnight until completely thawed.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 168
- Fat: 10g
- Saturated fat: 1g
- Carbohydrates: 18g
- Sugar: 11g
- Fiber: 5g
- Protein: 3g
- Sodium: 1181mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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This was a great recipe! I used chicken broth instead of water, added more salt, and 1/4 cup of heavy cream, served warm and it was delicious.
Could I use a Magic Bullet to do the chopping? I don’t have a blender. At the summer cottage……thank you…
Hi Pat, Obviously you’ll have to do it in batches (Magic Bullets are small, right?) but it should work. Enjoy!
This is delicious. The problem is I keep tasting it and there may not be much left for tomorrow’s company dinner (this soup, chicken marsala, a veggie, oreo ice cream – all your recipes).
Hi Jenn
Can l use Pomi chopped tomatoes for this recipe? If yes what should be the tomato red pepper ratio ?
The box of tomatoes is about 26 ozs
Thanks
Tahera
Hi Tahera, I think you could get away with using Pomi tomatoes; I’d use about 3/4 of the box of tomatoes. Hope you enjoy!
Just made this for a hot Cyprus day. Absolutely delicious. Loved the anise seed touch.
Fantastic soup. I used sherry vinegar instead and an immersion blender. Was good the same day but even better the next day.