This sweet pepper gazpacho is a fresh and flavorful starter served with fresh toasted bread slices. The green topping is absolutely not kiwi, but rather a sweet green tomato that brings softness and roundness to this cold soup. For a more traditional twist, check out our tomato gazpacho recipe, and for more inspiration, this selection of cold soup recipes will be perfect for your Summer suppers.
Photo credit: © Eatwell101.com
Ingredients list for the gazpacho
- 3 red bell peppers
- 1 onion
- 2 tomatoes
- Thins slices of fresh goat cheese (you can warm a knife blade over the gas stove, or use a thin metal wire)
- 2 tablespoons olive oil
- 1 tablespoon honey (not too typed)
- 1 pinch of Espelette pepper
- Salt and pepper
Directions
Bell peppers aren’t afraid of heat, so put under the broiler to blacken each side. When skin is burnt, put them in a plastic bag and wait 30 minutes before removing their skin, white insider parts, seeds and tail. Then cut them into pieces.
Chop the onion finely and put them in olive oil over medium heat, then add the peppers, chili, salt and pepper, moisten up and simmer to reduce liquid. When the liquid reduces by half the initial volume, put in the blender and let cool. Meanwhile, boil the tomatoes and then rince them under cold water, then peel, drain and dice. This process is explained in details here.
Before serving, add the honey and mix it with the gazpacho. Divide the gazpacho among plates, bowls or verrine glasses, garnish with fresh goat petals and diced tomatoes, pepper from the mill and various herbs you can have at hand.
In winter, you can serve this dish as a hot soup: by adding a little milk or cream, it’s nice… but for now it is still warm outside so I prefer it cold!
Sweet Peppers Gazpacho
- 3 red bell peppers
- 1 onion
- 2 tomatoes
- Thins slices of fresh goat cheese (you can warm a knife blade over the gas stove, or use a thin metal wire)
- 2 tablespoons olive oil
- 1 tablespoon honey (not too typed)
- 1 pinch of Espelette pepper
- Salt and pepper
Instructions
- Bell peppers aren't afraid of heat, so put under the broiler to blacken each side. When skin is burnt, put them in a plastic bag and wait 30 minutes before removing their skin, white insider parts, seeds and tail. Then cut them into pieces.
- Chop the onion finely and put them in olive oil over medium heat, then add the peppers, chili, salt and pepper, moisten up and simmer to reduce liquid. When the liquid reduces by half the initial volume, put in the blender and let cool. Meanwhile, boil the tomatoes and then rince them under cold water, then peel, drain and dice. This process is explained in details here.
- Before serving, add the honey and mix it with the gazpacho. Divide the gazpacho among plates, bowls or verrine glasses, garnish with fresh goat petals and diced tomatoes, pepper from the mill and various herbs you can have at hand.
- In winter, you can serve this dish as a hot soup: by adding a little milk or cream, it's nice... but for now it is still warm outside so I prefer it cold!
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[...] twist on gazpacho soup is an ideal en of summer meal. The dish is a summery, slightly spiced version of a classic [...]
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[...] Cold soups: Bring your coolest bottled gazpacho. This cold soup will refresh you under the sun while having a healthy [...]
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[...] a soup picnic. I put it in an insulated container. During summer, I opt for a cold soup, gazpacho as a spicy soup, or melon. In autumn, I prepare a soup of Crecy squash to warm the [...]
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[...] Gaspacho and cold soups can be served in small verrine glasses. [...]
