Creamy Red Gazpacho

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3.5 from 126 votes

Creamy Red Gazpacho

50 minutes
Calories 570kcal

Ingredients

  • 1 green pepper (large or 2 small, 150 g / 5.3 oz)
  • 1 red pepper (large or 2 small, 150 g / 5.3 oz)
  • 1 red onion (large or 2 small, 150 g / 5.3 oz)
  • 2 avocado (medium
  • 5 medium tomatoes (large or 2 small, 150 g / 5.3 oz)
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice (large or 2 small, 150 g / 5.3 oz)
  • 2 tablespoons apple cider vinegar (large or 2 small, 150 g / 5.3 oz)
  • 4 tablespoons basil (large or 2 small, 150 g / 5.3 oz)
  • 1 cucumber (large
  • 2 spring onions (large or 2 small, 150 g / 5.3 oz)
  • 1 teaspoon salt (large or 2 small, 150 g / 5.3 oz)
  • freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 200 grams soft goat cheese (large or 2 small, 150 g / 5.3 oz)

Instructions

  • 1.First, roast the peppers.
  • Preheat the oven to 200 °C/ 400 °F.
  • Cut the peppers in half and remove the core with the seeds.
  • Lay the peppers cut side down on a baking sheet lined with parchment paper and place in the oven.
  • Roast the peppers for about 20 minutes or until the skin blisters and starts turning black.
  • Meanwhile, peel and roughly chop the red onion and place in a pot (if using a hand blender) or directly into a blender.
  • 2.
  • Cut the tomatoes into quarters.
  • Halve, deseed and peel the avocados.
  • Add to the pot with the onion.
  • 3.
  • When the peppers are done, remove from the oven and let them cool down.
  • Once cooled, peel the skins off and discard.
  • Add the peppers to the pot.
  • 4.
  • Add the fresh herbs, peeled garlic, lemon juice, vinegar, salt, pepper and olive oil.
  • 5.
  • Using a hand blender, pulse until smooth.
  • Keep some olive oil for garnish.
  • Or if you have a blender, process all the ingredients until smooth.
  • I'm using my Kenwood mixer with a blender attachment.
  • 6.
  • Dice the cucumber and slice the spring onions.
  • 7.
  • Add the cucumber and spring onion to the pureed soup and mix until well combined.
  • Season with more salt and pepper if needed.
  • 8.
  • Serve immediately or keep refrigerated for up to 5 days.
  • Enjoy!

Nutrition

Calories: 570kcal

Originally posted 2019-02-20 17:39:45.

Article Categories:
Cuisine

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