# Chill Out, Pepper!

Roasted Tomato and Bell Pepper Gazpacho with Olive Oil and Herbs

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.

- Serves: 4
- Cook time: 40 minutes
- Cuisine: Spanish
- Meal: Dinner
- Dietary: Vegetarian, Gluten-free, Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/roasted-tomato-and-bell-pepper-gazpacho-with-olive-oil-and-herbs-c3d5d813
- Image: /api/recipes/image-file?pathname=recipes%2Fc3d5d813-014d-46e3-b3e5-b715ccc1d13e-1777249839235.png

## Ingredients

- 2 lb roma tomatoes, halved
- 2 red bell peppers, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 yellow onion, peeled and quartered
- 4 garlic cloves, unpeeled
- 1/4 cup + 2 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 cup cucumber, peeled and chopped
- 2 slices (about 3 oz) country-style bread, crust removed
- 2 tbsp fresh parsley leaves, chopped
- 1 tbsp fresh basil leaves, chopped
- 1/2 tsp smoked paprika

## Instructions

1. Preheat 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.
2. Let the roasted vegetables cool for 10 minutes. Peel the garlic cloves and transfer all roasted vegetables (including any juices) to a blender. (Herb says: Roasting caramelizes sugars and adds depth; even for a cold soup, a little Maillard goes a long way.)
3. Add 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.
4. If 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.
5. Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Chill the gazpacho in the refrigerator for at least 2 hours. (Herb says: Chilling lets flavors meld and textures stabilize, a cold rest is the unsung hero of gazpacho.)
6. Stir the gazpacho, then ladle into bowls. Drizzle with more olive oil and sprinkle with chopped parsley and basil to serve.

## Equipment

- Blender
- Large rimmed baking sheet