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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.

Chunky Gazpacho Recipe with Roasted Red Peppers

This Chunky Gazpacho Recipe with Roasted Red Peppers 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 Appetizer, Soup
Cuisine Spanish
Keyword appetizer, red peppers, soup, tomato
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 2.5 cups Tomato Juice
  • 12 oz Roasted Red Peppers
  • 2 cloves Garlic, minced
  • 2 Scallions, finely sliced
  • 1 cup cucumber, diced
  • ¾ cup Green Pepper, diced
  • 1 Tbls Extra Virgin Olive Oil
  • 1 Tbls Red Wine Vinegar
  • ½ teaspoon Salt, or to taste
  • ½ teaspoon 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.