I adore roasted vegetables which I often make for my salad topping and sandwich filling. Gazpacho is basically a cold tomato-based raw vegetable soup and originating from southern region of Spain, Andalucia. It’s widely consumed throughout Spain, Portugal (the neighbour country and known as Gaspacho) and most of Spanish influence countries such as some parts in Latin America.
Gazpacho itself is very refreshing soup and perfect for hot weather. Last week, Winnipeg temperature was undecided; some days were hot and some were cold. As I already had roasted red peppers, cherry tomatoes, garlic and onions which I kept in a jar, I decided to make something healthy and eventually vegan.
I honestly didn’t follow what the traditional gazpacho here. Also, this recipe can be easily switched into a warm red pepper soup by adding some scoops of yoghurt and heating up a bit.
Roasted Tomato and Red Pepper Gazpacho
454 grams (1 lb) cherry tomatoes
2 large red (bell) peppers
1 medium-size onion (I sometimes use red onion as well)
2 tablespoons extra-virgin olive oil
1/2 bulb of garlic
240 milliliter water, divide into 3 parts
3 stalks cilantro
freshly ground black pepper
hot pepper sauce
Follow the step on roasting all vegetables according my roasted red pepper and garlic post.. Once roasting process is done, ingredients have been cool down and peeled off, cut red pepper and onions into smaller sizes in order to process a lot easier in the blender. Reserve the juice that comes out on a pan that is yielded from the vegetables after roasting.
Puree half of vegetables with pan juices in processor until smooth. Add 80 milliliter water and freshly ground black pepper; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 80 milliliter water. Cover gazpacho; chill overnight.
Mix remaining 80 milliliter water and hot pepper sauce into gazpacho. Season to taste with salt. Serve.