Chill Out, Pepper!
Roasted Tomato and Bell Pepper Gazpacho with Olive Oil and Herbs
40 minutes
Serves 4
DinnerSpanish
Herb's take
This Spanish classic gets a little scientific love: roasting the tomatoes and bell peppers before blending unlocks new flavors and a whole new dimension of umami. You'll learn why chilled soups are all about balance, acidity, sweetness, freshness, and how a little heat (at first!) makes a cold soup shine.
Equipment needed
- Blender
- Large rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Arrange the roma tomatoes, red and yellow bell peppers, onion, and unpeeled garlic cloves on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat. Roast for 25 minutes, until vegetables are soft and edges are just browned.
- 02Let the roasted vegetables cool for 10 minutes. Peel the garlic cloves and transfer all roasted vegetables (including any juices) to a blender.
- 03Add cucumber, sherry vinegar, country-style bread, 1/4 cup olive oil, smoked paprika, and a pinch of salt and black pepper to the blender. Blend until ultra-smooth, scraping down the sides as needed.
- 04If the soup is too thick, blend in up to 1/2 cup cold water, a little at a time, until you reach your ideal consistency.
- 05Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Chill the gazpacho in the refrigerator for at least 2 hours.
- 06Stir the gazpacho, then ladle into bowls. Drizzle with more olive oil and sprinkle with chopped parsley and basil to serve.
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