Name: Roasted Red Pepper & Tomato Gazpacho
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 to 6
Cuisine: American
Ingredients: 4 red bell peppers (about 2 pounds), seeded and quartered; 3 large vine-ripened tomatoes (about 1¼ pounds), quartered; 2 medium yellow onions, peeled and quartered; 6 cloves garlic, peeled; 4 tablespoons extra virgin olive oil; 2¼ teaspoons salt; 1 tablespoon fresh chopped rosemary or thyme, plus more for garnishing the soup; ⅛ teaspoon cayenne pepper; ½ teaspoon anise seeds; 1 teaspoon sugar; 2½ cups water; 2 to 3 tablespoons balsamic vinegar; Diced cucumbers; Halved grape tomatoes (multi-color are pretty)

roasted red pepper and tomato gazpacho garnished with diced cucumbers and tomatoes

Roasted Red Pepper & Tomato Gazpacho

Beat the heat and channel the taste of summer with this bright and tangy red pepper and tomato gazpacho.

Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour, plus time to chill

Ingredients

4 red bell peppers (about 2 pounds), seeded and quartered
3 large vine-ripened tomatoes (about 1¼ pounds), quartered
2 medium yellow onions, peeled and quartered
6 cloves garlic, peeled
4 tablespoons extra virgin olive oil
2¼ teaspoons salt
1 tablespoon fresh chopped rosemary or thyme, plus more for garnishing the soup
⅛ teaspoon cayenne pepper
½ teaspoon anise seeds
1 teaspoon sugar
2½ cups water
2 to 3 tablespoons balsamic vinegar

For Serving

Diced cucumbers
Halved grape tomatoes (multi-color are pretty)

Instructions

Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean up.
Place the bell peppers, tomatoes, onions, and garlic on the prepared baking sheet and toss with the olive oil and salt. Roast for 40 to 50 minutes, or until the vegetables are just starting to brown.
Transfer the vegetables and all the juices to a food processor fitted with the steel blade. Add the rosemary/thyme, cayenne pepper, anise seeds, and sugar and purée until almost smooth. Transfer the mixture to a large bowl; add the water and 2 tablespoons of the balsamic vinegar. Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if desired. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired.
Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Defrost it in the refrigerator overnight until completely thawed.

Nutrition Information

Per serving (6 servings)
Calories: 168
Fat: 10g
Saturated fat: 1g
Carbohydrates: 18g
Sugar: 11g
Fiber: 5g
Protein: 3g
Sodium: 1181mg
Cholesterol: 0mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.