Creamy Red Gazpacho

Name: Creamy Red Gazpacho
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))

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3.50 from 126 votes

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.

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Creamy Red Gazpacho