Roasted Red Pepper Gazpacho Recipe

This Roast Red Pepper Gazpacho recipe is Summer in a bowl. It's cool, tangy, crunchy, fresh, and creamy. The base is tomato, but this Gazpacho recipe puts Roast Red Pepper in the starring role, which brings another layer of creamy sweetness. Then you get the crunch from the green pepper, cucumber, garlic and scallions.

Roasted Red Pepper Gazpacho Recipe – Gluten Free, Dairy Free, Vegetarian

This Roasted Red Pepper Gazpacho recipe is perfect for all Seasons.  It’s cool, tangy, crunchy, fresh, and even creamy.  Is it a soup?  Is it a salad?  I say, why put labels on this wonder bowl.  It’s just amazing.

Gazpacho was a staple on my appetizer menu when I was catering in NYC and clients loved it when it was served in shot glasses – so cute!  Back then I did a very traditional Gazpacho recipe, but I wanted to change it up for this recipe.  Here, the base is still tomato, but this Gazpacho recipe puts Roasted Red Pepper in the starring role, which is what sets it apart from the more traditional gazpacho.  The red pepper brings another layer of creamy sweetness to this soup.  Then you get the crunch from the green pepper and cucumber.  Finally you get the peppery bite from the garlic and scallions.

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This Roast Red Pepper Gazpacho recipe is Summer in a bowl. It's cool, tangy, crunchy, fresh, and creamy. The base is tomato, but this Gazpacho recipe puts Roast Red Pepper in the starring role, which brings another layer of creamy sweetness. Then you get the crunch from the green pepper, cucumber, garlic and scallions.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

NO COOKING REQUIRED FOR THIS GAZPACHO RECIPE

The great thing about this soup, aside from the amazing flavors, is that it doesn’t need to cook!  You simply dice, chop, slice, mix, and set in the fridge!  That said, you do need to do this a day in advance so that all of the amazing flavors can come together and infuse the tomato juice.

Let’s start with the base of this soup.  Tomato Juice is the starting point, the canvas with which we paint our delicious Gazpacho recipe upon.  The tomato juice is light, not too thick, so it’s a perfect backdrop to our soup.  You could use a vegetable juice, such as V8, as long as the primary ingredient is tomato and it looks and tastes like tomato juice.

Next comes the garlic.  The garlic must be minced.  I mean really minced or else you risk getting a raw piece of garlic in a bite and that may not be very delightful, if you know what I mean :). To ensure I get a good mince easily, I use the OXO Good Grips Soft-Handled Garlic Press.  It seriously makes mincing garlic so easy and it’s also easy to clean and just put into the dishwasher.

This Roast Red Pepper Gazpacho recipe is Summer in a bowl. It's cool, tangy, crunchy, fresh, and creamy. The base is tomato, but this Gazpacho recipe puts Roast Red Pepper in the starring role, which brings another layer of creamy sweetness. Then you get the crunch from the green pepper, cucumber, garlic and scallions.

Red Peppers are the star!

As the recipe title implies, Roasted Red Peppers are the star here.  You need a 12oz jar of roasted red peppers.  You can certainly roast your own red peppers, by charring them over a flame and then putting them in a plastic bag to steam and then wiping the skin off.  You will need 1 very large or 2 smaller red peppers to equal the amount you get in a 12oz jar.

Simply drain and put the roasted red peppers in a food processor and blend until smooth.  It’s fine to have it slightly chunky, in fact that’s how I like it in this recipe!  Add the blended red pepper to the tomato juice.

Drained roasted red peppers in a food processor for Roasted Red Pepper Gazpacho from www.talkingmeals.com

Roasted Red Peppers blended in a food processor for Roasted Red Pepper Gazpacho recipe from talkingmeals.com.

Finely slice the scallion, dice the cucumber, and dice the green pepper.  Add all to the tomato juice, garlic, and red pepper.  Mix and then add in the red wine vinegar, olive oil, salt, and pepper.  Mix again and taste for seasoning.  Add salt and pepper as needed.  Then store in the fridge overnight so that all of the flavors come together.

Finely sliced scallion for Roasted Red Pepper Gazpacho from talkingmeals.com

Green pepper, cucumber, garlic, scallions, red pepper, and tomato juice in a bowl for Roasted Red Pepper Gazpacho recipe from talkingmeals.com

Roasted Red Pepper Gazpacho recipe in a bowl with salt and pepper on top before mixing. The other ingredients are roasted red pepper, green pepper, cucumber, garlic and scallions.The next day, once again taste for seasoning, as all of the flavors have now come together as one beautiful, thick, chunky, delicious soup.  You probably won’t need to, but add Salt and Fresh Ground Pepper to taste.

Serve in bowls and garnish with a drizzle of extra virgin olive oil for the final finishing touch.  ENJOY!

😍 Carrie

Two white bowls of Roasted Red Pepper Gazpacho recipe from talkingmeals.com. Bowls on napkin and wood cutting board with spoons to the right, green pepper and garlic on cutting board.

This Roasted Red Pepper Gazpacho recipe is Summer in a bowl - cool, tangy, crunchy, fresh, and creamy. The base is tomato, but this Gazpacho recipe puts Roast Red Pepper in the starring role, which brings another layer of creamy sweetness. Then you get the crunch from the green pepper, cucumber, garlic and scallions.
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Roasted Red Pepper Gazpacho

This Roast Red Pepper Gazpacho recipe is Summer in a bowl.  It's cool, tangy, crunchy, fresh, and even creamy.  The base is tomato juice, but this Gazpacho recipe puts Roast Red Pepper in the starring role, which brings another layer of creamy sweetness and is what sets it apart from the more traditional gazpacho.  Then you get the crunch from the green pepper and cucumber.  Finally you get the peppery bite from the garlic and scallions.  

Course Soup
Cuisine Spanish
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 2.5 cups Tomato Juice
  • 12 oz Roasted Red Peppers
  • 2 cloves Garlic, minced
  • 2 Scallions, finely sliced
  • 1 cup cucumber, diced
  • 3/4 cup Green Pepper, diced
  • 1 Tbls Extra Virgin Olive Oil
  • 1 Tbls Red Wine Vinegar
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste

Instructions

Prep Ahead for your Gazpacho Recipe - you should do everything ahead so the flavors can come together overnight.

  1. To a large mixing bowl, add the tomato juice.

  2. Mince the garlic with a garlic press or with with a knife.  Add to the tomato juice.

    This Roast Red Pepper Gazpacho recipe is Summer in a bowl. It's cool, tangy, crunchy, fresh, and creamy. The base is tomato, but this Gazpacho recipe puts Roast Red Pepper in the starring role, which brings another layer of creamy sweetness. Then you get the crunch from the green pepper, cucumber, garlic and scallions.
  3. Drain the roasted red peppers and add to a food processor.  Blend until smooth.  Add to the tomato juice.

    Roasted Red Peppers blended in a food processor for Roasted Red Pepper Gazpacho recipe from talkingmeals.com.
  4. Finely slice the scallion and add to the tomato juice.

    Finely sliced scallion for Roasted Red Pepper Gazpacho from talkingmeals.com
  5. Finely dice the green pepper.  Finely dice the cucumber.  Add both to the tomato juice bowl.

    Green pepper, cucumber, garlic, scallions, red pepper, and tomato juice in a bowl for Roasted Red Pepper Gazpacho recipe from talkingmeals.com
  6. Add Salt, Pepper, Olive Oil, and Red Wine Vinegar.  Then mix to combine.  Let sit in the refrigerator over night so that the flavors all come together.

    Roasted Red Pepper Gazpacho recipe in a bowl with salt and pepper on top before mixing. The other ingredients are roasted red pepper, green pepper, cucumber, garlic and scallions.
  7. The next day, taste again for seasoning and add salt and pepper as needed.  Serve in bowls and drizzle extra virgin olive oil for the final finishing touch.  Enjoy!

    This Roasted Red Pepper Gazpacho recipe is Summer in a bowl - cool, tangy, crunchy, fresh, and creamy. The base is tomato, but this Gazpacho recipe puts Roast Red Pepper in the starring role, which brings another layer of creamy sweetness. Then you get the crunch from the green pepper, cucumber, garlic and scallions.

Quinoa Crust Pizza with Roasted Zucchini & Peppers

Let’s talk pizza.  Whether it’s thin or thick, simple or loaded, red or white, meat or no meat, pizza is the bomb.  So, it was a big risk to take on pizza today, but I have created for you something truly amazing: Quinoa Crust Pizza with Roasted Zucchini & Peppers and ooey, gooey cheese.  This crust is hearty, has texture, is crispy on the bottom, and has amazing flavor.  Topped with sweet and meaty veggies and creamy mozzarella, this pizza is a gluten-free heavenly treat!

Now, if you eat Gluten-Free, then you will LOVE this!  If you just love Quinoa, you will LOVE this!  If you just love pizza, you will LOVE this 🙂  And, I am going to let you in on a little secret…this is the EASIEST crust I have EVER made!  But not just that…read on below…

Quinoa Crust Pizza with zucchini and red peppers on pan with slice being pulled out

It’s the most flavorful, filled with texture, and healthy crust I have ever made!

Hopefully you’ve tried Quinoa by now and know all of the amazing health benefits.  If not, read more and become intimately acquainted with Quinoa with my Quinoa Weekly Meal Plan – 3 recipes, 3 amazing ways to enjoy Quinoa.

This recipe starts by baking the Quinoa crust first.  I tried a few different Quinoa crust recipes, but this one that is a little thicker and has more texture was my favorite.  I like to buy organic Quinoa in relatively larger sizes since we use it so often in my house.  This is a good option: Nature’s Earthly Choice Organic Quinoa, 32 Ounce.

After soaking the quinoa overnight or for at least 6 hours and rinsing it, put the quinoa plus the water, baking powder, salt, and oregano into a food processor.  Then process until fully blended together and smooth, but still textured.  It will be the consistency of a thick batter.

Add the oregano to the mixture and pulse again to mix in.  Then pour the quinoa dough into a 9 inch square pan that has been lined with parchment paper and sprayed with a coating of Oil. I like to use a spray coconut oil for just a light coating.  Smooth the crust out with a spoon. Finally, sprinkle with a little fresh ground pepper.

Bake the crust in the oven for 15 minutes. Then remove it and flip it over. The parchment makes pulling it out of the pan super easy.

Then put it back in the oven to cook another 5-10 minutes until the crust is firm and slightly crisp.  Remove from pan and place on a cooling rack until ready to assemble the pizza. You don’t need to fully cool the crust, you just do not want it to steam and get soggy if it sits in the pan.

While the crust is cooking, you can prepare the veggies and roast them.  Season the veggies with salt, pepper, garlic powder, and oregano.  Then roast for 10 minutes.

Zucchini & Red Pepper seasoned with Salt, Pepper, Garlic Powder, & Oregano
Roasted Zucchini & Red Pepper

Now, it’s time to assemble!  Add the shredded mozzarella cheese, then the veggies, and more cheese.  Bake in the oven for 5-10 minutes until the cheese is completely melted and starting to brown. 

Enjoy!

Quinoa Crust Pizza with Roasted Zucchini & Peppers

This Quinoa Crust Pizza with Roasted Zucchini & Peppers is truly worthy of any pizza competition.  The crust is hearty, has texture, is crispy on the bottom, and has amazing flavor.  Topped with sweet and meaty veggies and creamy mozzarella, this pizza is a gluten-free heavenly treat!

Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

Quinoa Crust

  • 3/4 cup Uncooked Quinoa
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup water
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Fresh Ground Pepper

Roasted Veggies

  • 1 Zucchini, medium
  • 1 Red Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano

Other

  • 1 cup Shredded Mozzarella Cheese
  • Cooking Spray (Coconut oil or Olive Oil)

Instructions

  1. Preheat oven to 425 degrees F

Prepare Veggies for Roasting

  1. Cut the Zucchini in half lengthwise, then cut into 1/4 inch slices.  Slice the red pepper. 

  2. In a small bowl, mix the salt, pepper, garlic powder, and oregano.

  3. Place the veggies on a sheet pan and lightly spray them with the oil spray.  Then sprinkle them with the seasoning mixture in the small bowl.  Turn the veggies over and do the same to the other side.

  4. These can roast in the oven at the same time as the crust for 10 minutes.  Or you can roast the veggies before cooking the crust.  

Make Quinoa Crust

  1. Rinse the Uncooked quinoa thoroughly in a strainer.  Place the quinoa in a bowl and cover with water to soak overnight.

  2. After the quinoa has soaked for 6+ hours or overnight, rinse it again.

  3. To a food processor, add the soaked/rinsed quinoa, baking powder, salt, water, and salt.  Pulse and then blend in the processor until fully combined and smooth.  Scrape down the sides as needed to ensure all is incorporated.

  4. The mixture will be like a thick batter vs. a pizza dough.

  5. Add the Oregano to the mixture and then pulse to combine.

  6. Pour the quinoa dough into a 9 inch square pan that has been lined with parchment paper and sprayed with a coating of Oil.  I like to use a spray oil for just a light coating.  Smooth the crust out with a spoon.  Finally, sprinkle a little fresh ground pepper.

  7. Bake the crust in the oven for 15 minutes.  Then remove it and flip it over.  The parchment makes pulling it out of the pan super easy.  

  8. Place it back in the pan and bake for another 5-10 minutes.  Then remove from pan and place on a cooling rack until ready to assemble the pizza.  You don't need to fully cool the crust, you just do not want it to steam and get soggy if it sits in the pan.

Assemble the Pizza!

  1. Place the crust on a sheet pan and layer on cheese, zucchini, and red peppers, then more cheese.

  2. Put back into the oven for another 10 minutes until the cheese is fully melted and starting to brown.

  3. cut, serve, and enjoy!