Roasted Red Pepper and Tomato Gazpacho

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What’s the perfect dish for a scorching summer day? Look no further than this refreshingly tangy red pepper and tomato gazpacho. Packed with summer flavor, it features roasted red bell peppers, vine-ripened tomatoes, onions, and garlic. But the real magic is in the seasoning: fragrant fresh herbs, anise seeds offering a hint of fennel-like flavor, and a splash of balsamic vinegar for that extra zing. It’s a taste of summer you’ll come back to time and again—and it’s good for you, too!

What You’ll Need To Make Roasted Red Pepper and Tomato Gazpacho

Step-by-Step Instructions

Begin by tossing all of the vegetables with olive oil and salt on a foil-lined baking sheet.

Roast in a 400 F oven for about 40 minutes, until just starting to brown.

Transfer the roasted vegetables, along with their juices, to a food processor. Add the anise seeds, rosemary or thyme, cayenne pepper and sugar, and pulse until the vegetables are finely chopped.

It should not be completely smooth. If you taste it now, it will be delicious—almost like a sauce.

Transfer to a large bowl and add the cold water and balsamic vinegar.

Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if necessary. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired.

Roasted 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

Nutritional Data Disclaimer