Best Gazpacho With Roasted Peppers Recipes

Gutsy Red Pepper Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

2 red bell peppers, seeded and coarsely chopped
2 teaspoons sugar
1 jalapeno pepper, seeded and chopped
2 slices white bread, crust removed and chopped
2 cloves garlic, crushed
1 cup tomato sauce
1 (28-ounce) can stewed diced tomatoes
1/2 cup water
2 tablespoons sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
1/2 red onion, finely chopped
Blue corn tortilla chips

Steps:

Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

Gazpacho with Roasted Peppers image

Provided by sydsmama

Time 3h

Yield 4 serving(s)

Number Of Ingredients 13

3 cups chopped seeded peeled tomatoes (about 1 1/2 pounds)
1/3 cup finely chopped red onion
3 large basil leaves
1 clove garlic, minced
1 cup finely chopped peeled cucumber, divided
1 1/2 cups tomato juice
1/2 cup finely chopped roasted bell pepper
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons chopped fresh flat-leaf parsley

Steps:

Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
Pulse 5 times or until coarsely pureed.
Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
Cover and refrigerate 3 hours or until chilled.
Sprinkle with 1/4 cup cucumber and parsley.
Yield: 4 servings (serving size: about 1 cup).
Note: Store soup in refrigerator up to 2 days.
Stir and sprinkle with parsley before serving.

Nutrition Facts : Calories 67.6, Fat 1.5, SaturatedFat 0.2, Sodium 559.6, Carbohydrate 12.9, Fiber 2.8, Sugar 8.4, Protein 2.5

GAZPACHO WITH ROASTED PEPPERS image

Categories Soup/Stew

Yield 4 servings

Number Of Ingredients 13

3 cups peeled chopped seeded tomatoes, about 1 1/2 pounds
1/3 cup finely chopped red onion
3 large basil leaves
1 minced garlic clove
1 cup finely chopped seeded peeled cuke, divided
1 12 cup tomato juice (can use V8 and omit the salt)
1/2 finely chopped roasted peeled yellow and orange bell peppers
2 Tbsp red wine vinegar
1 tsp Worcestershire sause
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
3 tsp chopped flat leaf parsley

Steps:

Combine first 4 ingredient in food processor. Add 3/4 cup of the cukes, puree coarsely. Combine the puree, juice, and the next 6 ingredients (through pepper), stir well. Cover and refrigerate 3 hours or until chilled. Sprinkle with remaining cuke and parsley.