Best 3 Red Pepper Gazpacho Recipes

In the vibrant tapestry of culinary creations, red pepper gazpacho stands as a testament to the transformative power of blending flavors, textures, and colors. Originating from the sun-drenched region of Andalusia in southern Spain, this chilled soup has captivated taste buds worldwide with its refreshing and robust taste. As we embark on a culinary journey to discover the best recipe for red pepper gazpacho, let us delve into the vibrant history, traditional ingredients, and modern variations that make this dish a timeless classic.

Here are our top 3 tried and tested recipes!

BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER

Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper image

In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 7 grams

GUTSY RED PEPPER GAZPACHO

Gutsy Red Pepper Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 red bell peppers, seeded and coarsely chopped
2 teaspoons sugar
1 jalapeno pepper, seeded and chopped
2 slices white bread, crust removed and chopped
2 cloves garlic, crushed
1 cup tomato sauce
1 (28-ounce) can stewed diced tomatoes
1/2 cup water
2 tablespoons sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
1/2 red onion, finely chopped
Blue corn tortilla chips

Steps:

Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

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

Ingredients

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

Tips:

Choose ripe, flavorful tomatoes. This is the key ingredient in gazpacho, so make sure you use the best tomatoes you can find.
Roast the red peppers before adding them to the soup. This will give them a smoky, caramelized flavor.
Use a high-quality olive oil. This will add richness and depth of flavor to the soup.
Chill the soup for at least 2 hours before serving. This will allow the flavors to meld and develop.
Serve the soup with your favorite garnishes. Some popular options include croutons, chopped cucumber, and diced avocado.

Conclusion:

Red pepper gazpacho is a refreshing, flavorful soup that is perfect for a hot summer day. It is also a healthy and nutritious way to get your daily dose of fruits and vegetables. With its vibrant color and delicious taste, red pepper gazpacho is sure to be a hit at your next party or gathering. So next time you are looking for a light and refreshing meal, give red pepper gazpacho a try.