This recipe was inspired by a fellow blogger whom I follow and enjoy reading, she always has such great recipes. Please check her out at Dorothy’s New Vintage Kitchen ( vintagekitchen.org)
Gazpacho is a great chilled Spanish soup that is a blend of raw vegetables so I guess that since half my vegetables are roasted then this isn’t a true Gazpacho some may say but you be the judge, it is very tasty and the base/main ingredients are bread, olive oil, vinegar, garlic, tomato, cucumber so I feel this is a Gazpacho.
I started with a variety of peppers and tomatillos to grill for dinner but I wanted to save half for this soup on the next day, so I will do a different post with my awesome roasted veggies to show how one quick night of cooking can turn out such completely different dinners that are good, easy and so versatile.
Roasted Pepper Gazpacho:
Serving 4-5 adults, prep time about 20 minutes can be less, chill time for soup at least 4 hours
4 cups Tomato juice
1/4 cup olive oil
3 tablespoons red wine vinegar
2 plump tomatos cut in large bites
1 roasted poblano pepper sliced
1 roasted sweet red bell pepper sliced
1 jalapeno seeded and cut up the sized doesn’t matter at this point
3 roasted tomatillos sliced
1 large shallot sliced
4-5 cloves of garlic sliced
1/4 cup chopped cilontro
1 English cucumber chopped with peel left on,( I saved 1/4 of it to dice so that I could have some different texture in my pureed soup.)
The following seasoning per taste salt, black pepper, cayenne and ground cumin
In a food processor or blender add fresh veggies (all except the 1/4 cup diced English cucumber) add roasted peppers and tomatillos. Pour tomato juice, olive oil, red wine vinegar and add your seasoning then puree the vegetables. Pour pureed mixture into a large container with the 1/4 cup of diced cucumber, chill in refrigerator for at least 4 hours.
Serve in chilled bowls with avocado toast then enjoy!