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Fresh Cold Roasted Red Pepper Tomato Gazpacho with Basil Oil

fresh cold roasted red pepper tomato gazpacho - featured image
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A refreshing and flavorful cold soup featuring smoky roasted red peppers and ripe tomatoes, finished with a vibrant homemade basil oil drizzle. Perfect for summer lunches or entertaining.

Ingredients

Scale
  • 4 large ripe tomatoes, cored and quartered
  • 3 large red bell peppers, seeded and quartered
  • 1 small cucumber, peeled and chopped
  • 1 small red onion, chopped
  • 2 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 cup cold water
  • 1 cup fresh basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • Pinch of salt

Instructions

  1. Preheat your oven to 450°F (230°C). Arrange the quartered red peppers on a baking sheet, skin side up. Roast for 20-25 minutes until skins are blackened and blistered.
  2. Remove the peppers from the oven and place them in a bowl. Cover tightly with plastic wrap or a plate to steam for 10 minutes. Peel off the skins.
  3. While peppers steam, roughly chop the tomatoes, cucumber, and red onion. Add them to your blender along with peeled peppers, garlic, olive oil, red wine vinegar, salt, and pepper.
  4. Blend everything until smooth, then add cold water little by little to reach your desired consistency. Taste and adjust seasoning if needed.
  5. Chill the gazpacho in the fridge for at least 1 hour.
  6. Make the basil oil: In a blender or food processor, combine fresh basil leaves, olive oil, and a pinch of salt. Blend until bright green and emulsified. Optionally, gently warm the oil with basil and steep off heat for 30 minutes before straining.
  7. To serve, ladle gazpacho into chilled bowls or glasses. Drizzle generously with basil oil and garnish with fresh basil leaves or diced cucumber.

Notes

Do not skip the steaming step after roasting peppers to easily peel skins and avoid bitterness. Adjust seasoning after chilling as salt intensifies. Basil oil can be warmed gently to deepen flavor but avoid overheating to prevent bitterness. Add a pinch of sugar if gazpacho tastes too acidic. For chunkier texture, blend less. Basil oil is best added fresh before serving.

Nutrition

Keywords: gazpacho, roasted red pepper, tomato soup, cold soup, summer recipe, basil oil, vegan, gluten-free, healthy

Find it online: https://milacook.com/fresh-cold-roasted-red-pepper-tomato-gazpacho-recipe-easy-homemade-basil-oil/