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Roasted bell pepper gazpacho


Red bell peppers 2
Tomato juice 500ml/2cups
Yellow bell peppers 2
Stock cubes 2
Cucumber 1
Red onion 1
Garlic 2 cloves


Halve the peppers and remove the seeds. Place the peppers under the grill or in a hot oven of 200ºC/400ºF/gas 6 until black blazes start to form on the skin. (15 to 20 minutes) Remove the peppers from the oven and place in a plastic or paper bag for 10 minutes.Meanwhile finely chop the garlic and onions and sauté in olive oil until starting to color. Add a good splash of balsamic vinegar and let simmer for 10 minutes until completely soft.
Peel the cucumber and chop in large chunks.
Peel the skin of the peppers and cut the peppers in quarters.
Add to a blender: cucumber, tomato juice, stock cubes, onions mixture and peppers. Add 25 ml/1 fl. oz of water or a handful of ice cubes and mix. Taste to check the seasoning and thickness. Add salt and pepper or water if needed.
Cool for a couple of hours in the fridge before serving.

Serve in a glass with a small spoon. To decorate you can string cubes of feta and cherry tomatoes on a toothpick or rosemary stalk.
If you serve in a plate or bowl you can decorate with garlic croutons and cubed cucumber and peppers.

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