Last Updated on April 25, 2021 by Britt Ervin
Roasted Pepper Gazpacho – This Mexican-style Gazpacho with roasted bell peppers, poblano and jalapeno peppers has just the right amount of spice to make this classic chilled soup so delicious!
It’s a delicious summer recipe and a great addition to your Cinco de Mayo Menu. For more authentic Mexican Recipe and Mexican inspired recipes, check out all of my Mexican Food Recipes!
Gazpacho is a chilled soup that originated in Spain. Gazpacho is now popular in many Latin American countries, including Mexico.
What is Gazpacho?
Classic Spanish Gazpacho is a combination of onion, garlic, tomatoes, celery and cucumber with a little vinegar.
Modern gazpacho recipes can be based on a wide variety of vegetables or even fruits. Fruit Gazpacho is both sweet and savory at the same time and is so delicious.
Mexican style gazpacho’s generally start with this base but chillies are added for more spice. This Roasted Red Pepper Gazpacho recipe includes both poblano and jalapeno peppers. It’s a combo that provides good kick of heat that doesn’t overwhelm the other fresh flavors.
Styles of Gazpacho
There are two different methods of making gazpacho:
- All of the ingredients are completely pureed for a smooth soup that is easy to drink. No spoon needed! Or,
- The ingredients are just pureed until blended and chunky. Some of the vegetables are left diced and added to the rest of the soup after pureeing.
There is no right or wrong way to make gazpacho. It is simply a matter of preference how you choose to prepare.
This smooth Mexican style Gazpacho is completely pureed for a smooth soup. However, when I make the Fruit Gazpacho, referenced above, that one is chunky style!
How to Make Roasted Pepper Gazpacho
This refreshing chilled soup barely takes any time or effort to prepare. It doesn’t require any actual cooking so it’s perfect to make as a light dinner or lunch on a hot summer day.
What Ingredients You Need
Roasted Red Pepper Gazpacho uses fresh ingredients for lots of flavor. To make this recipe you need:
- Persian cucumbers
- poblano pepper
- orange bell pepper
- yellow bell pepper
- garlic cloves
- lime juice
- red wine vinegar
- olive oil
- ground cumin
Steps to Make The Best Roasted Pepper Gazpacho
- Firstly, roast the poblano pepper and bell peppers over an open flame on the stove or grill. Then place in a plastic bowl and cover tightly with plastic wrap for 20 minutes. As a result of this steaming process the skins will be much easier to take off of the peppers.
- Next, remove the skins and roughly chop the peppers. Add to a blender along with the other produce ingredients. Puree until chunky.
- Then add the remaining ingredients to the blender. Puree again to reach your desired consistency. Taste, and add salt if needed.
I recommend that you chill the Gazpacho in the refrigerator for at least one hour before serving.
What to Serve With Roasted Pepper Gazpacho
In Spain, Gazpacho is generally accompanied by crusty bread with olive oil. In Mexico, tortilla chips or even warm tortillas are the usual accompaniments to Gazpacho.
I like to garnish this Roasted Pepper Gazpacho with strips of fried corn tortillas and avocado.
However, it just as delicious when enjoyed on its own!
You can also just buy a bag of your favorite tortilla chips to serve with this Roasted Pepper Gazpacho.
Its like Chips and Salsa elevated to the thousandth degree!
Frequently Asked Questions
More Delicious Soup Recipes To Try
- Tarator – Bulgarian Cucumber Soup
- Fanesca – Ecuadorian Spring Soup
- Moroccan Creamy Tomato Soup
- African Plantain Corn Soup
- Calo Verdo – Potato Kale Soup
Roasted Pepper Gazpacho
- 3 Persian cucumbers peeled and chopped
- 2 stalks celery chopped
- 1 poblano pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 large onion chopped
- 4 scallions chopped
- 2 cloves garlic chopped
- 2 jalapenos seeds removed and chopped
- 3 tomatoes chopped
- 1/4 cup lime juice
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- salt to taste
- 2 avocados chopped
- Fried corn tortillas cut into strips or tortilla chips
- On the open flame of the stove, roast the bell peppers and the poblano until the skin is black and charred. Place in a bowl and cover with plastic wrap tightly. Leave for 20 minutes to sweat so the skin will easily be removed.
- Remove skin from peppers and chop.
- Add lime juice, vinegar, olive oil, cumin and salt. Puree well.
- Adjust salt if necessary. Chill soup for at least an hour.
- Add optional garnishes, if desired.
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