Roasted Red Pepper & Tomato Gazpacho
Total Time: 02h 45m
Hands-on Time: 00h 15m
Makes: 4 servings
Roasted veggies and warm spices never tasted so cool! This blender gazpacho recipe makes a smooth chilled soup with deep rich flavor that’ll keep you coming back for more.
Note: Total time includes 2 hours chilling time.
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Ingredients
- 4 Roma tomatoes, halved
- 2 red bell peppers, halved and seeded
- 1/2 red onion, quartered
- 4 tablespoons olive oil, divided
- 1 teaspoon Frontier Co-op® Chili Powder
- 1/2 teaspoon Frontier Co-op® Ground Cumin
- 1/2 teaspoon Frontier Co-op® Garlic Powder
- 1/4 teaspoon Frontier Co-op® Cayenne
- 2 cups diced and peeled cucumber
- 1 tablespoon red wine vinegar
- 1/2 teaspoon + a few pinches Frontier Co-op® Sea Salt
- 1/4 cup cold water
- Halved cherry tomatoes & microgreens, for garnish (optional)
Directions
- Preheat oven to 425 degrees.
- On a sheet pan, place tomatoes, bell peppers and onion, evenly spaced. Drizzle with 2 tablespoons olive oil, then season to taste with a few pinches of salt, the chili powder, cumin, garlic powder and cayenne.
- Roast for 25 to 30 minutes, until soft and slightly charred.
- Transfer roasted vegetables to a blender. Add cucumber, remaining 2 tablespoons olive oil, red wine vinegar, the ½ teaspoon salt, and water. Blend until smooth.
- Taste and adjust seasoning as desired. Chill the gazpacho in the refrigerator for at least 2 hours before serving. Optional: garnish with cherry tomatoes and microgreens.
