Red pepper gazpacho recipe

  • Recipes
  • Dish type
  • Soup
  • Chilled soup
  • Gazpacho

Choose a milder type of red chilli if you don't like your gazpacho very spicy. Or leave the chilli out altogether.

1 person made this

IngredientsServes: 10

  • 3 slices white bread
  • 5 tablespoons red wine
  • 400g tomatoes, peeled, seeded and diced
  • 1/2 cucumber, peeled, seeded and diced
  • 1/2 red pepper, seeded and diced
  • 3 cloves garlic, minced
  • 180m olive oil
  • 1/2 red chilli, seeded and minced (optional)
  • 3 tablespoons red wine vinegar
  • salt and pepper, to taste
  • 3/4 red onion, minced
  • 1 tablespoon minced parsley

MethodPrep:25min ›Extra time:4hr › Ready in:4hr25min

  1. Soak the bread in the red wine, then mash with a fork.
  2. Place the bread in a blender with the tomatoes, cucumber, red pepper, garlic, optional chilli, oil and vinegar.
  3. Blend until smooth and season with salt and pepper and add more vinegar to taste. Push the soup through a sieve and let chill in the fridge for a few hours.
  4. Serve the soup in small glasses, garnished with red onion and parsley.

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Reviews & ratingsAverage global rating:(1)

Spotlight Recipes: Gazpacho

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Enjoy a refreshingly cool (and super-healthy) soup this summer. Make tomato gazpacho in honor of our in-season tomato celebration, or switch it up and use watermelon, red peppers or even grapes.

Traditional Spanish gazpacho is a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery and cucumbers, but don’t be afraid to get creative. Shake things up — blend a batch of watermelon, red pepper or white grape gazpacho instead.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »

Tomato and Red Pepper Gazpacho

There are few things that are as well-built for summer as gazpacho. And when it comes to making a delicious Paleo soup that fuels you with nutrients and keeps you cool when temperatures rise, this is the recipe you need.

Have you ever had a soup that was so tasty you couldn’t help but make it multiple times in a week? That’s the sort of soup we’re making today.

When I first tried gazpacho I thought there was some mistake and they had forgotten to heat it up. But knowing now that it’s supposed to be served chilled it’s definitely one of my favorite soups to make and a big hit on a hot day.

Tomatoes form the base of the soup, and it’s really just a matter of blending them up along with the other ingredients. Each ingredient has been selected for its feature of tasting great without the need to cook it, and served cold.

On a health note, you’re getting lycopene from the tomatoes, as well as other nutrients so it’s not just a tasty soup but also one that improves your wellbeing.

Cucumber is the next main ingredient and also makes it a deeply hydrating meal, perfect for hot summer days when we tend to lose more moisture from sweat. It’s important to peel the cucumber before blending it up because the peel is just a little too thick and would mess up the consistency of the soup.

Try this as a light lunch or dinner when things are hot outside. It’s great because a) you don’t have to use your stovetop and heat up the whole kitchen and b) you don’t have to have a steaming bowl of soup in front of you making you hotter than you already are.

Because we’re not cooking any of the vegetables for this soup it’s important to get them when they’re at their freshest. Try finding them at a farmer’s market and buying them locally. You can really taste the difference, the same way you can taste the difference between fresh tomatoes and canned.

You can get away with serving this gazpacho after 30 minutes in the fridge, but really the hotter it is outside the colder you’ll want to serve it up. If you want to speed things along try putting in the freezer for 15 minutes and then finish cooling it in the fridge for an additional 15 minutes. I like to chill it for several hours for the best experience.

Bring this to your next picnic or outdoor potluck event and it’s sure to be a hit. There will likely be someone there that hasn’t tried gazpacho before and they’ll be hooked. It’s one of those dishes that seems fancy, but is so easy to make.


So tasty and so easy, all the fresh flavours will leave you wondering why you don’t make gazpacho more often.

Serves 4 Total Time 10 mins


  • 800g large vine tomatoes, quartered
  • 1/2 onion
  • 2 red peppers, seeded and roughly chopped
  • 1 clove garlic
  • 1/4 cucumber, roughly chopped
  • 1/2 tsp ground cumin
  • 3 tbsp sherry vinegar
  • 1 slice bread
  • 150ml extra virgin olive oil
  • 1 handful ice cubes, optional


  1. In a blender, place the vine tomatoes, onion, red peppers, garlic clove and cucumber, reserving a little of the pepper and cucumber for the garnish.
  2. Add the ground cumin, sherry vinegar, bread and olive oil. Add a pinch of salt and blend until smooth, adding a little water, if needed.
  3. Dice the reserved pepper and cucumber and use as a garnish with a drizzle of olive oil. Serve with a few ice cubes, if desired.

COOK’S TIP: If you like your gazpacho extra smooth, pass it through a sieve before adding the garnish.

Hungry for more? Check out these delicious alfresco recipes .

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This was good, but I had to rev it up a bit. I thought the flavor was a little bland, so I added a bit of lemon juice, added more vinegar and hot sauce, and laced it with a bit of cayenne. That boosted the flavor quite a bit. To garnish I added the chopped cucumbers and a small dollop of sour cream. I haven't experimented with gazpacho too often, so I think next time I might try another recipe and hope for a bolder flavor. This recipe was good though - I just think epicurious might have others that would be better.

This is sooo gooooood!! Best gazpacho ever. I follow the recipe exactly. Can't wait for these veges to come in season so we can enjoy.

This is now my go-to gazpacho recipe. The roasted vegetables give this a beautiful flavor that other gazpacho recipes just can't match. I've served it warm, at room temperature, chilled, at the beach and on a cold winter night. Everyone loves it. I wouldn't change a thing. except to caution you to make plenty!

Too bad there wasn't an option to rate this 5 forks! I've made this 3 times and did use the roasted garlic (added to the onions about halfway through the cooking.) As far as taste one MUST use GOOD tasting tomatoes! Mine were from my own garden so were at peak of ripeness. Call it gazpacho or not, I don't care it is great. Extra water can be used, I did up to another cup with very good results. Please do not rate a recipe you have not tried, it's not helpful.

I have tried several gazpacho recipes and had a favorite until I tried this one. I loved the clean taste - and think the roasting and the red peppers are a greast addition. I will add garllic the next time (which is actually today) The sherry vinegar is a must - adds almost a mysterious taste.

This recipe was great. I added 5-6 cloves of garlic to the onion-pepper mixture before roasting. Also, used 3 tsp. instead of one of the hot sauce. Finally, my soup required 3 cups of water at the end

This ia a great way to use those ripening tomatoes from the garden.

This was wonderful. So flavorful. I roasted all of the vegetables including whole jalapenos, onions and garlic together. I used fresh tomatoes from my garden. I also used fresh corn with the cucumbers as a garnish. My guests loved it and my husband said it was the best heɽ ever had!

Since I have never particularly cared for gazpacho, I ignored this recipe in last month's magazine. Had it not been for a co-worker making it, I would have missed out on a really terrific recipe! Maybe I'm not the person to rate gazpachos, but I thought it was sensuously rich--has terrific umami (mouth feel). I've made it twice now. My neighbors loved it when they tried it, and a friend and I jointly cooked a gourmet dinner for 15 people. We served this as one of the courses, and everyone really liked it. As far as I'm concerned, it's definitely a keeper. I intend to make it a permanent part of my summer repertoire.

Try "Mom's Gazpacho" on this site - you won't be disapppointed.

adds the right amount of specialness to an overworked food. i.e., no one could guess what made this taste slightly out of the ordinary. I did add a clove of garlic to it.

How you can call something like this gazpacho is beyond me. As for the other cook from Boston, gazpacho is NOT a mexican, spicy dish. it is spanish, mild, and full of a garlic aroma, without being overpowering. Also, there is no roasting involved. Its a summer soup, ideal for unbearably hot weather. Try http://al-andalus.com/gazpa.htm for the real thing, and add some day-old bread, crumbled, for a Sevillian flavor.

As others have said, this recipe definitely needed something. I combined another gazpacho recipe I have with this one with good results. Try adding some finely chopped red onion, garlic and cilantro to taste. For more tang, also try adding either lemon or lime juice to taste.

We made this recipe as soon as we got our issue of Bon Appetit. I was extremely disappointed with the results. Like another reviewer said, we added salt to give it some flavor. Next time, we agreed we would definitely try adding more hot sauce. It just seemed like it was lacking something. . .

Very easy and good. The roasted vegetables brought out the flavors. My company loved it and ask for the recipe. I added a touch more of the hot pepper sauce. The amount of water that you use depends on how meaty the tomatoes and peppers are. Will make it many more times.

This was really easy to make and my guests loved it. About half actually asked for seconds. I needed to do the pureeing in 3 batches, not 2 so I apportioned the water accordingly. It was the easiest gazpacho I ever made. Try it.


Anticipation was high as I savored the glorious smell of the roasted vegetables emanating from my oven. Unfortunately, the final product was blan beyond belief. Extra seasoning failed to make this recipe a keeper for me.

This soup was good, but not great. It tasted more like tomato sauce than gazpacho and I needed to add a lot of salt to make it flavorful.

  • 700g Tomatoes
  • ½ Cucumber
  • 3/4 cup / 100g Almonds
  • 2 Red Peppers
  • 3 Garlic Cloves
  • 3 Spring Onions
  • 6 Sun-dried Tomatoes, optional
  • 4 tbsp Apple Cider Vinegar
  • ½ Red Onion
  • 1 tsp Smoked Paprika
  • pinch of Salt, optional
  • Garnishes – Basil, cucumber, tomato and onion
  1. Soak the almonds in water with a pinch of salt for at least 15 mins, or 8h/overnight.
  2. Drain the almonds and then add them to a blender along with everything else.
  3. You can peel the cucumber if you like, left on it does affect the colour but it is more nutritious. I peeled it for the video for aesthetic reasons only.
  4. Blend until the consistency desired is reached. 20 seconds and chunky is how I like it.
  5. Chill raw Gazpacho for an hour then garnish and enjoy within 3 days.

Nutrition Information


Serving Size

There’s many different varieties of gazpacho, while this one isn’t traditional it’s a healthy, vegan and gluten free gazpacho.

Step 1: Gather and prepare all ingredients.

Red onions with roasted peppers

Step 2: Place tomatoes, peppers, cucumber, chiles, red onion, and garlic in a blender (affiliate link) and process until smooth.

Step 3: Remove to a bowl. Season with salt and pepper to taste and stir in the olive oil and vinegar.

Step 4: Serve at room temperature or cover and chill until cold.

WW Friendly Low Carb Roasted Pepper Gazpacho

Step 5: Serve topped with any or all optional garnishes.

Garnishes for gazpacho – chopped tomatoes, peppers, cucumbers and avocado

Best Gazpacho Tips

Don’t add bread

Traditional gazpacho blends in white bread for body, but I found that it diluted the flavor. I also didn’t enjoy straining the gazpacho through a fine sieve afterward. Blending up the produce with olive oil produces a rich, creamy emulsion that has plenty of body, no sieve required.

That means that this easy gazpacho recipe is gluten free and full of good-for-you fiber thanks to the unfiltered vegetables.

Blending options

If you’re in a hurry or want a totally smooth gazpacho, by all means, blend everything together at once (see the recipe notes for details on this shortcut).

I prefer my gazpacho with some texture. That’s why the recipe instructs you briefly blitz some of the ingredients into the soup instead of blending them all together at once.

If you love chunky gazpacho, you could just barely blend them into the soup.

Gazpacho needs time to chill

All good gazpachos need to spend a couple of hours in the refrigerator. This gives the flavors time to fully develop, and the soup time to chill completely.

Recommended garnishes

Chop and reserve some of the ingredients for garnishing the soup later (see steps 1 and 2). It’s an extra step, but it’s worth the trouble if you want the beautiful gazpacho you see here.

I was all googly-eyed over the food and plating in Madrid a couple of months ago, so I wanted to present Spanish gazpacho in its full glory.

Watch How to Make Gazpacho

Please let me know how you like this gazpacho in the comments! Your feedback keeps me going, and I hope you love this gazpacho recipe as much as I do.

Health benefits of tomatoes

  • Tomatoes have lycopene which is an antioxidant that provides beneficial protection from prostate cancer in men.
  • Tomatoes lower the blood pressure
  • Tomatoes contain carotenoids which is an antioxidant found in vividly colored fruits and vegetables such as tomatoes, carrots and other red and orange foods. Antioxidants play a fundamental role in cleaning up free radicals in the blood system and from body tissues. Also, other carotenoids such as Zeaxanthin are important for eye health and also provide anti-inflammatory properties. Lutein is a carotenoid with anti-inflammatory agents.
  • For more detailed info go to the Alternative Daily

Roasted Red Bell Pepper Gazpacho

A sweet, sassy, smoky variation on the more traditional tomato gazpacho, this cold, spicy soup makes an excellent first course for warm summer evenings. The combination of smoked hot paprika and orange really takes the flavors here into the magic zone.

6 red bell peppers, roasted, cored, seeded, deribbed and chopped (3 cups chopped, roasted, peeled red bell peppers) (1½ pounds roasted)
5 ounces super-sweet grape tomatoes
1/4 red onion, peeled, and rough chopped
1-2 Serrano chili peppers, halved lengthwise, cored, seeded, and deribbed (use disposable gloves!)
2 cloves peeled garlic
¾ cup chicken or vegetable stock
¼ fresh orange juice
¼ cup olive oil
2 tablespoons finely grated orange zest
2 tablespoons excellent quality Sherry vinegar
2 tablespoons fresh lemon juice
2 teaspoons smoked hot paprika
1 teaspoon salt
¼ teaspoon freshly ground white pepper

1 cup, seeded, juiced, diced yellow tomato (1 tomato)
1/2 cup finely slivered green onions, green part only (2 green onions)
2 tablespoons chopped cilantro (or parsley if preferred)
2 teaspoons coarsely grated lemon peel

  1. To the jar of a blender, add the red bell peppers, tomatoes, red onion, serrano chiles, and garlic. Cover and liquefy.
  2. Add the stock, orange juice, olive oil, orange zest, Sherry vinegar, lemon juice, paprika, salt, and pepper. Cover and liquefy.
  3. Taste for a perfect balance between sweetness, acidity, salt, and depth of flavor. Adjust as necessary.
  4. Add a little more stock if necessary to achieve a good soup texture (not too thick, not too thin).
  5. Remove soup to a covered container and chill for at least 4 hours.
  6. To serve, ladle soup into each of 4-6 clear glass cups or bowls, and garnish each with a small amount of yellow tomato, green onion, cilantro, and grated lemon peel.

More Fabulous Cold Soups from LunaCafe

Copyright 2009 Susan S. Bradley. All rights reserved.

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.