Recipe for Roasted Yellow Pepper Gazpacho

A Chilled Soup Originating in Spain that Starts on the Grill

May 30, 2009 Natalie Bauer

This cool and refreshing gazpacho makes a great light lunch or an appetizer before dinner.

Take advantage of the grilling season and fresh produce this summer, give this recipe a try.

The History of Gazpacho

Reputed to have originated from the hot summer harvesting fields of southern Spain around Seville gazpacho was created from the few items that could be carried on person without wasting away in the heat. Olive oil, vinegar, dried bread, salt, garlic and water mashed to a pulp with the addition of vegetables. Traditionally the vegetables have been: bell peppers, cucumber and tomato.

Like many other recipes this one takes on it’s own life in different geographical locations incorporating fresh regional ingredients to suit local tastes. Experimental chefs can add different vegetables and herbs as well as trying an assortment of vinegars or making the gazpacho picante (Spanish for spicy).

Ingredients

4 yellow bell peppers
2 tomatoes
½ an English cucumber
1 clove of garlic
2 tbsp of red wine vinegar
1 tsp of fresh parsley, chopped
1 tsp hot sauce (such as Tabasco or Louisiana Hot Sauce)
1 cup chicken broth
1 red bell pepper

Utensils

Kitchen knife
Food processor

Makes:

4 Servings

Time:

Preparation – 10 min

Total – 30 min

Fire it Up

Make sure to pre-heat the barbeque first to a medium temperature and oil the grills. Grill all of the bell peppers and tomatoes whole; be sure to turn them often. The vegetables are ready to be removed from the grill when the skin blisters.
A tip to remove the skin: place the peppers and tomatoes into a brown paper bag or a bowl covered with plastic wrap and allow to cool, this will help the skin come off easily.
Using the kitchen knife remove the vegetable skins and then the seeds. Put aside the red bell pepper to cool in the fridge; it will become the garnish later.
Dice half of the yellow bell peppers and half the portion of cucumber and reserve.
The next step uses the food processor. Add the other portion of the yellow peppers and the cucumber as well as the tomatoes, parsley, garlic, hot sauce, red wine vinegar and chicken broth and chicken broth to the processor and puree until the mixture is smooth.
Place the puree into a large bowl and add the chopped yellow peppers and cucumber that was set aside. Make sure to cover the bowl and allow to chill in the refrigerator.

Serving

Once the Roasted Yellow Pepper Gazpacho is well chilled spoon into serving bowls. As a final garnish chop the reserved roasted red pepper and place an even amount onto the top of each soup. Other optional garnishes could be small sprigs of fresh parsley, a sprinkling of chopped parsley or a cucumber skin curl.

This twist on the well-known gazpacho, which is traditionally made with red bell peppers, will soothe and delight over heated guests on warm summer days.

The copyright of the article Recipe for Roasted Yellow Pepper Gazpacho in Seasonal Cooking is owned by Natalie Bauer. Permission to republish Recipe for Roasted Yellow Pepper Gazpacho in print or online must be granted by the author in writing.

Peppers & Garlic