Nothing says summer like cold soup, amiright? It’s just so damn refreshing.
This isn’t your typical gazpacho, because I didn’t add any vinegar. Usually gazpachos include a couple tablespoons of Sherry vinegar, but in this version, I did things a little differently. The lack of a vinegar means there’s no dry, sharp acid bite to the dish. It’s just rich, roasted vegetable goodness.
Of course you can add 2 tablespoons of Sherry vinegar if you’re looking for a more traditional gazpacho. Just refrigerate the soup overnight before adding it in. Maybe just try it this way before you do.
Roasted Red Pepper and Tomato Gazpacho
- Food processor
- 3 large red bell peppers, sliced into thick wedges
- 4 large tomatoes, whole
- 4 celery stalks, cut in half and ends removed
- 1 large red onion, sliced into thick wedges
- 2 large yellow onions, sliced into thick wedges
- 3 large garlic cloves, whole
- ½ pint sweet cherry tomatoes
- ¼ cup olive oil
- 1¼ cups water
- 1 cup 2% fat greek yogurt
- 1 teaspoon kosher salt
- fresh cucumber, sliced
- fresh red bell pepper, diced
- Place the bell peppers, whole large tomatoes, celery, red onions and garlic in a large bowl. Add the olive oil and stir to combine.
- Lay the vegetables on 2 large foil-lined baking sheets. Do not overcrowd. Arrange so that the vegetables are laying flat against the pan in a single layer. Roast 30 minutes, stirring at 15 minutes.
- Remove from oven and let cool for 15 minutes.
- Add the roasted vegetables and any pan drippings to a food processor. Add water, yogurt and salt.
- Refrigerate overnight.
- If using, mix in the sherry vinegar.
- To plate, ladle out the soup into a bowl and top with fresh cucumber and red bell pepper. Enjoy!
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