This bell pepper gazpacho can be considered a "cold" bell pepper soup, as the peppers are baked in the oven prior to blending. This prevents digestive issues related to the consumption of raw bell peppers. To make it even more digestible, I recommend peeling the skin after baking. I like to serve it as a refreshing starter before dinner or have it for lunch with a toast.
You can also serve this gazpacho as a hot soup (maybe with some coconut cream), use it as a sauce for your pasta or even as a veggie spread.
Bell Pepper Gazpacho
- 4 bell peppers
- 3 tomatoes
- 1 large red onion
- olive oil
- Italian spice blend (herbs of Provence)
- 1 pinch of salt
- Preheat the oven to 180°C and line a dish with parchment paper.
- Wash the bell peppers and the tomatoes. Cut the onions in half and remove the first layer.
- Place the vegetables in an oven-proof dish and generously brush with olive oil. Season with salt and herbs.
- Bake them for about 30 minutes or until the vegetables are golden-brown.
- Remove from the oven and let cool for 15 minutes. With your hands, remove the stem from the peppers by simply pulling on it or by tearing them apart.Note: to make the gazpacho even more digestible, peel the bell peppers.
- Blend the peppers, tomatoes, onion and the remaining olive oil. For a more liquid consistency, add a little water. Adjust the seasoning with salt and Italian spices.Serve this summer soup in bowls or glasses, after leaving it to rest for a few hours in the fridge. Enjoy!