Red Pepper Gazpacho Recipes
RED PEPPER GAZPACHO
This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos.
- Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.
Nutrition Facts : Calories 120 g, Fat 5 g, Protein 3 g
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
GUTSY RED PEPPER GAZPACHO
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 13
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.
More about "red pepper gazpacho recipes"
15-MINUTE GAZPACHO RECIPE - PUREWOW
From purewow.com
3/5 (519)Total Time 15 minsServings 4Calories 159 per serving
- In a blender or the bowl of a food processor, combine the tomatoes, red bell pepper, cucumber, garlic, half of the red onion and half of the basil. Puree the mixture until smooth.
- Ladle the gazpacho into serving bowls and garnish with the remaining onion and basil, the cherry tomatoes and a small drizzle of olive oil. Serve immediately.
EASY GAZPACHO RECIPE WITH ROASTED RED PEPPER SALSA ...
From spoonabilities.com
Reviews 9Category LunchCuisine SpanishTotal Time 10 mins
- In a food processor, add Roasted Red Pepper Salsa, tomato juice, roma tomatoes, cucumber, lime juice, olive oil and salt.
RED PEPPER & ROASTED TOMATO GAZPACHO | HEALTHY …
From healthyfamilyproject.com
Servings 4Total Time 45 minsCategory Dairy FreeCalories 235 per serving
- Spread tomatoes, peppers and onions in an even layer on rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat.
- Roast 15 minutes, then add garlic cloves and roast an additional 15 minutes. Remove from oven and let cool 10 minutes. Remove skins of peppers.
- Add onions, garlic, peppers and half of tomatoes to high-powered blender and blend until smooth. Add remainder of tomatoes, bread and cucumber. Blend until smooth. Add 2 Tbsp. oil, lime juice, salt, pepper and chili powder and blend.
ALMOND TOMATO RED PEPPER GAZPACHO RECIPE - RAW …
From nestandglow.com
Reviews 5Calories 249 per servingCategory Sides Recipes
- You can peel the cucumber if you like, left on it does affect the colour but it is more nutritious. I peeled it for the video for aesthetic reasons only.
ROASTED TOMATO AND RED PEPPER GAZPACHO RECIPE - BON …
From bonappetit.com
4.3/5 (3)Servings 10
- Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
- Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
- Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
ROASTED TOMATO AND RED PEPPER GAZPACHO RECIPE (SPANISH ...
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TOMATO AND RED PEPPER GAZPACHO - PALEO GRUBS
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ROASTED RED PEPPER & TOMATO GAZPACHO - RECIPE - …
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4/5 (1)Category First CourseCuisine MediterraneanCalories 210 per serving
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Ratings 1Servings 4Cuisine SpanishCategory Soup
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From flypeachpie.com
5/5 (1)Servings 2Cuisine Dinner, Lunch, Main Course, SoupCategory Dinner, Lunch, Main Course
- Blend everything together in a blender until smooth. you can pour through a strainer if you want it ultra smooth or serve is as is.
- If you have bubbles or foam, you can spoon off the foam on top and tap the blender against the counter to get rid of any extra bubbles if they bother you.
ROASTED RED PEPPER GAZPACHO • SIMPLE NOURISHED LIVING
From simple-nourished-living.com
4/5 (3)Total Time 20 minsCategory Appetizer, SoupCalories 115 per serving
- Place tomatoes, peppers, cucumber, chiles, red onion, and garlic in a blender and process until smooth.
STRAWBERRY GAZPACHO SOUP WITH ROASTED RED PEPPER | LIVE ...
From liveeatlearn.com
5/5 (1)Total Time 45 minsCategory Appetizers, Side Dishes, SoupsCalories 463 per serving
- Preheat oven to 450 degrees F and set red pepper directly on the rack. Roast for about 25 minutes, until slightly blackened and charred. Remove from oven, set in a large bowl, and cover bowl with plastic wrap. Let sit about 5 minutes, until skin is loose, then remove skin, stem, and seeds.
- Put all of your gazpacho ingredients into a food processor. Process until smooth, scraping down the sides as needed. Add salt and pepper to suit your taste (though it shouldn’t need much).
- Pour gazpacho through a wire mesh sieve to remove seeds and fibers. Place in the refrigerator to chill while you make the croutons.
- In a large saute pan, bring 2 Tbsp olive oil to medium/high heat. When hot, add bread, garlic (crushed but still intact), and thyme (on the stem). Cook for about 5 minutes, until bread is golden brown and crispy. Remove garlic and thyme.
TOMATO-RED PEPPER GAZPACHO & FRESH VEGETABLE MEDLEY RECIPE ...
From myrecipes.com
Servings 4Total Time 2 hrs 50 mins
- Preheat broiler to high. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, cut sides down, on an aluminum foil-lined baking sheet, flattening peppers with the palm of your hand. Broil 10 minutes or until peppers are blackened. Remove pan from oven, and wrap peppers in aluminum foil. Let stand 10 minutes; peel. Dice 2 tablespoons roasted peppers, and set aside (for Fresh Vegetable Medley); place remaining roasted red peppers in a blender.
- Bring a large saucepan of water to a boil. Core 5 tomatoes, and score the bottoms in an X shape with the tip of a paring knife. Add tomatoes to boiling water; boil 1 minute. Drain and plunge tomatoes into ice water. Let stand 3 minutes. Peel tomatoes, discarding skins; coarsely chop.
- Add chopped tomatoes, cucumber, and next 6 ingredients to blender; process until smooth. Pour mixture into a bowl; cover and chill at least 2 hours.
- Divide gazpacho evenly among 4 soup bowls; top with Fresh Vegetable Medley. Garnish, if desired.
CLASSIC GAZPACHO WITH ROASTED RED PEPPERS | BETTER …
From bhg.com
Total Time 2 hrs 5 minsCalories 178 per serving
- Preheat oven to 425°F. Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off the skins in strips and discard. Chop peppers. (If using jarred peppers, omit this step.)
- In a large food processor combine chopped peppers, tomatoes, cucumber, green onions, the 1/4 cup basil, the 1/4 cup parsley, and the garlic. Cover and pulse with several on/off turns until chopped. With processor running, add oil and lemon juice through feed tube. Transfer tomato mixture to a large bowl. Stir in the water, salt, and black pepper. Cover and chill for at least 1 hour before serving. Garnish with additional fresh basil and/or parsley.
RED GAZPACHO - RECIPE - SPICE TREKKERS
From spicetrekkers.com
- Put the tomatoes, peppers, cucumbers, onions, almonds, garlic, and ice in a blender. Reduce to a fine liquid.
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