Go Back
+ servings

Bell Pepper Gazpacho

No ratings yet
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.
Print Pin
Prep Time: 15 minutes
Baking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Eloïse Jennes


  • 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!


*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.
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media