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.
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
- 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.
- To a large mixing bowl, add the tomato juice.
- Mince the garlic with a garlic press or with with a knife. Add to the tomato juice.
- Drain the roasted red peppers and add to a food processor. Blend until smooth. Add to the tomato juice.
- Finely slice the scallion and add to the tomato juice.
- Finely dice the green pepper. Finely dice the cucumber. Add both to the tomato juice bowl.
- 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.
- 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!
