Bell Pepper Gazpacho
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.
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Servings: 4
Ingredients
- 4 bell peppers
- 3 tomatoes
- 1 large red onion
- olive oil
- Italian spice blend (herbs of Provence)
- 1 pinch of salt
Instructions
- 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!
Notes
*You can also serve this soup hot or use it as a sauce for your pasta, provided you do not add extra water before blending.
**You can also use other spices to vary the tastes.
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