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Bell-pepper-Gazpacho

Bell Pepper Gazpacho

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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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Prep Time: 15 minutes
Baking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Eloïse Jennes

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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