Gazpacho With Roasted Peppers Recipes

ROASTED GARLIC GAZPACHO

Steps:

• Place the unpeeled garlic cloves in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then remove skins (they should slip right off) and scrape off any char.
• Add the peeled roasted garlic to the bowl of a food processor fitted with a metal blade; pulse, scraping down sides as necessary, until garlic is finely puréed. Add the chopped tomatoes and pulse until coarsely chopped. Do not overmix; the soup should be slightly chunky. Transfer the tomato mixture to an extra large bowl. Add the red bell peppers and cucumbers to the food processor and pulse until coarsely chopped; add to the bowl with the tomato mixture. Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary. Cover the bowl with saran wrap and chill until ready to serve. The longer it sits, the better it tastes. Serve cold.

GUTSY RED PEPPER GAZPACHO

Steps:

• Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
• Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

CREAMY ROASTED TOMATO GAZPACHO

Steps:

• Heat a cast iron skillet, grill pan (or outdoor grill). Dry roast (whole) tomatoes, onion slices, peppers, and garlic (still in it's paper) by placing each directly in the pan, rotating every few minutes until a nice black char marks form all over. You'll probably remove the garlic first, then the peppers and lastly the onion slices and tomatoes. Let everything cool to room temp.
• Scrape most of the skin off the peppers, and remove seeds and ribbing.
• Over a bowl, core the tomatoes (saving the juice that comes out).
• Remove the paper from the garlic and place it into the food processor with the tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper.
• Blend until pureed. Add pine nuts and bread and blend again. Taste and adjust.
• Chill at least 1 hour. The longer this sits the better. Taste again & adjust seasonings before serving.

ROASTED VEGETABLE GAZPACHO RECIPE

Steps:

• Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
• Cut the tomatoes into chunks and remove the core if it's too fibrous.
• Cut the bell peppers into chunks and remove the seeds.
• Remove the jalapeño seeds if you don't want this to be too spicy. (I keep them!)
• Cut the onion into chunks.
• Add all of the charred vegetables into a blender, along with the peeled cucumber, one clove of raw garlic, the parsley and cilantro.
• Pulse a couple of times, then add the cold water, sherry vinegar, lemon juice, and spices.
• Blend on high and as blending, slowly add the olive oil.
• Taste and if necessary add more cold water, olive oil, lemon juice or seasoning.
• Chill in the fridge until ice cold.
• Enjoy topped with some additional diced cucumber, and homemade croutons (both optional!).