Roasted Red Pepper Gazpacho Recipe

CeceliasGoodStuff.comI’m excited to have Cecelia from Cecelia’s Good Stuff back on the blog today to introduce you to this wonderful cold soup:

Roasted Red Pepper Gazpacho Recipe

Gazpacho Soup originated in the southern Spanish region of Andalusia and is served cold. I love that this recipe by Cecelia has a kick to it.

Summertime is a great time for barbecues and spending time with friends and family. There is something extra special about cooking in the summer: the food tastes especially good, perhaps because of the outdoor grilling! My husband usually handles this task for our dinner parties, but today I am trying a new spicy orange cumin marinade for grilled chicken and a new gazpacho recipe that I created.

Roasted Red Pepper Gazpacho soup is the perfect complement to a special dinner party. The chilled soup recipe uses roasted red peppers, fire roasted tomatoes and fresh cucumbers.

I enjoy serving a chilled soup before the main course and this roasted Red Pepper Gazpacho recipe is the perfect complement to a special outdoor dinner party. One of my all-time favorite cold soups is gazpacho. The great thing about gazpacho is that it is very forgiving, meaning you can add whatever you like and it still tastes great.

This is my newest creation using roasted red peppers, fire roasted tomatoes and fresh picked cucumbers. The roasted red peppers add a deeper depth of flavor and give this traditional soup a new twist.

Roasted Red Pepper Gazpacho soup is the perfect complement to a special dinner party. The chilled soup recipe uses roasted red peppers, fire roasted tomatoes and fresh cucumbers.

I added fresh cucumbers and a combination of fresh herbs from my garden to boost the flavors as well, such as basil, lemon thyme, rosemary and fresh parsley. I used Basil Pesto as a garnish and served it with a nice slice of crusty sourdough bread — the perfect complement to this refreshing summer soup!

Roasted Red Pepper Gazpacho soup is the perfect complement to a special dinner party. The chilled soup recipe uses roasted red peppers, fire roasted tomatoes and fresh cucumbers.

My garden is doing so well with the recent monsoon season here in New Mexico! I am picking baskets and baskets of fresh herbs and creating all sorts of unique pestos and new recipes. Check out my Basil Pesto recipe made with pecans for a new and nutty take on a traditional dish. The Basil Pesto made the perfect garnish for this Gazpacho recipe. Stay tuned for more of my creations!

Bon Appétit,

Cecelia

Roasted Red Pepper Gazpacho soup is the perfect complement to a special dinner party. The chilled soup recipe uses roasted red peppers, fire roasted tomatoes and fresh cucumbers.

Red Pepper and Fire Roasted Tomato Gazpacho
 
Author:
Recipe type: Soup and Stews
Ingredients
  • 4 (11 ounce) cans fire roasted tomatoes
  • 2 large roasted red peppers with juice (usually found near the condiments)
  • 1 tablespoon chopped fresh Parsley
  • 1 tablespoon chopped fresh Basil
  • 1 teaspoon chopped Rosemary
  • 1 tablespoon chopped fresh Thyme
  • 1 small red onion, chopped
  • 1 garlic clove, finely chopped
  • 2 small cucumber, peeled and chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Pinch of red chile peppers (optional)
  • Dash of Tabasco (optional)
  • Sea Salt and Fresh Ground Pepper to taste
  • Garnish with Basil Pesto (see recipe)
Recipe for Basil Pesto
  • 4 cups basil
  • ½ Extra Virgin Olive Oil
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 cup Vegan parmesan cheese
Instructions
  1. In a large food processor add all herbs, cucumber, onion, garlic, lemon juice, olive oil, two cans of tomatoes, and roasted red peppers. Pulse until the mixture is finely chopped. Empty into a large mixing bowl. Add two additional cans of tomatoes into food processor. Pulse until finely chopped. Pour into large bowl and season with salt and pepper. Mix until well blended. Refrigerate up to 2 days. Serve chilled. Garnish with Basil Pesto and a slice of crusty bread.
Instructions for Basil Pesto
  1. In food processor add basil, garlic, parmesan cheese and salt. Pulse adding olive oil in slowly until it is a nice consistency and well blended. Cover immediately and refrigerate for up to one week.

 

About Cecelia Dardanes

"It was on Facebook, of all places, that I started posting some of my food. With great response from friends all over the country asking for recipes and commenting on the beautiful pictures, that I realized I had this amazing talent and connection through my newly inspired recipes. Before you know it, people were emailing me asking me to post recipes and suggesting I publish a cookbook. And thus the idea emerged – CeceliasGoodStuff.com and my first sampling of the cookbook “A Few of My Favorite Things . . . Salads”

Comments

  1. This sounds delicious! Never made gazpacho but it’s the perfect soup for a hot summer day!

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