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Fresh Chilled Roasted Red Pepper Gazpacho Recipe with Burrata and Basil Oil Bowl

fresh chilled roasted red pepper gazpacho - featured image
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A refreshing and silky chilled gazpacho made from smoky roasted red peppers, ripe tomatoes, and crisp cucumber, topped with creamy burrata and vibrant basil oil. Perfect for warm weather and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 4 large red bell peppers, roasted and peeled
  • 3 medium ripe tomatoes, chopped
  • 1 medium cucumber, peeled and diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons sherry vinegar
  • 1/2 cup vegetable broth, chilled
  • Sea salt and freshly ground black pepper, to taste
  • 1 ball burrata cheese (about 4 ounces), for serving
  • 1 cup fresh basil leaves, packed (for basil oil)
  • 1/2 cup extra virgin olive oil (for basil oil)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast until skins are blackened and blistered, turning occasionally, about 25-30 minutes.
  2. Transfer roasted peppers to a bowl and cover tightly with plastic wrap or a lid. Let steam for 10 minutes to loosen skins.
  3. Peel off charred skin, remove stems and seeds, and set aside the pepper flesh.
  4. To prepare basil oil, gently warm 1/2 cup olive oil in a small saucepan over low heat. Remove from heat and stir in fresh basil leaves. Let steep for 15 minutes, then strain through a fine sieve or cheesecloth into a clean jar.
  5. In a blender or food processor, combine roasted pepper flesh, chopped tomatoes, cucumber, red onion, garlic, 1/4 cup olive oil, sherry vinegar, and chilled vegetable broth. Blend until smooth and creamy. Add more broth if a thinner consistency is desired.
  6. Season gazpacho with sea salt and freshly ground black pepper to taste. Cover and refrigerate for at least 2 hours to chill and let flavors meld.
  7. Serve chilled gazpacho in bowls. Tear pieces of burrata over the top and drizzle generously with basil oil. Garnish with fresh basil leaves if desired.

Notes

Roasting your own peppers adds the best smoky flavor, but jarred roasted peppers can be used as a shortcut. Steaming peppers after roasting makes peeling easier. Basil oil can be cold-infused if you don’t have a saucepan. Chill serving bowls before plating to keep gazpacho colder longer. For a spicy kick, add jalapeño or cayenne pepper when blending. Gazpacho tastes better after chilling overnight. Store leftovers refrigerated up to 3 days; do not freeze.

Nutrition

Keywords: gazpacho, roasted red pepper, burrata, basil oil, chilled soup, summer recipe, vegetarian, gluten-free

Find it online: https://milacook.com/fresh-chilled-roasted-red-pepper-gazpacho-recipe-with-burrata-and-basil-oil-bowl/