Best 6 Gutsy Red Pepper Gazpacho Recipes

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Immerse yourself in the tantalizing flavors of the Mediterranean with our exploration of the iconic "Gutsy Red Pepper Gazpacho." This classic cold soup, originating from the vibrant region of Andalusia in southern Spain, embodies the essence of simplicity and freshness. Let's embark on a culinary journey as we uncover the secrets behind creating an unforgettable batch of this beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY HOMEMADE GAZPACHO RECIPE BY TASTY



Healthy Homemade Gazpacho Recipe by Tasty image

Here's what you need: tomato, red bell pepper, onion, cucumber, bread, garlic cloves, oil, sherry vinegar, cold water, cumin, salt, pepper

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 lb tomato, beefsteak or roma
1 red bell pepper, chopped
½ onion, chopped
⅓ cucumber, peeled and chopped
1 slice bread, chopped, preferably stale
3 cloves garlic cloves, minced
⅓ cup oil
1 tablespoon sherry vinegar, or red wine vinegar
1 cup cold water
1 pinch cumin, optional
salt, to taste
pepper, to taste

Steps:

  • Combine all of the ingredients above in a blender and blend until smooth.
  • Refrigerate to make the soup as chilly as you like
  • Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams

GARDEN GAZPACHO



Garden Gazpacho image

My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 14

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste

Steps:

  • Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
  • Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
  • Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
  • Chill until flavors combine and deepen, about 2 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

RED PESTO GAZPACHO



Red Pesto Gazpacho image

Pine nuts and basil give this quick gazpacho the flavor of red pesto.

Provided by KASM75

Categories     Gazpacho

Time 2h15m

Yield 2

Number Of Ingredients 7

1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
¼ cup toasted pine nuts
2 tablespoons chopped fresh basil
2 cloves garlic, coarsely chopped
2 tablespoons fresh parsley leaves
1 teaspoon olive oil
1 dash salt

Steps:

  • Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 748.7 mg, Sugar 5.6 g

RED PEPPER GAZPACHO



Red Pepper Gazpacho image

This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 11

2 cucumbers
2 red bell peppers
1 clove garlic, minced
3 scallions, sliced
1 small tomato, diced
1/4 cup chopped fresh parsley
1/2 jalapeno chile, chopped
2 1/2 cups vegetable juice
4 teaspoons olive oil
1 tablespoon cider vinegar
Salt and pepper

Steps:

  • Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos.
  • Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.

Nutrition Facts : Calories 120 g, Fat 5 g, Protein 3 g

ROASTED TOMATO AND RED PEPPER GAZPACHO



Roasted Tomato and Red Pepper Gazpacho image

Categories     Soup/Stew     Onion     Pepper     Tomato     Appetizer     Roast     Cucumber     Summer     Vegan     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil

Steps:

  • Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
  • Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
  • Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

Tips:

  • Use ripe, flavorful tomatoes. The better the tomatoes, the better the gazpacho. Look for tomatoes that are deep red and juicy.
  • Chill the gazpacho thoroughly before serving. This will help to develop its flavors and make it more refreshing.
  • Garnish the gazpacho with your favorite toppings. Some popular options include croutons, diced cucumber, chopped red onion, and fresh herbs.
  • Serve the gazpacho with a side of bread or crackers. This will help to soak up the delicious flavors of the soup.
  • Make a big batch of gazpacho and enjoy it throughout the week. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Gutsy Red Pepper Gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and vibrant color, this gazpacho is sure to be a hit at your next party or gathering. So next time you are looking for a light and healthy meal, give Gutsy Red Pepper Gazpacho a try. You won't be disappointed!

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