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Roasted Pepper Gazpacho

Roasted Pepper Gazpacho is a Mexican style Gazpacho with roasted bell peppers, poblanos and jalapenos. With just enough spice, perfect with some tortilla chips.
Course: Soup
Cuisine: Mexican
Servings: 8 people
Calories: 197kcal

Ingredients

  • 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

Optional Garnishes

  • 2 avocados chopped
  • Fried corn tortillas cut into strips or tortilla chips

Instructions

  • 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 to blender with cucumbers, celery, jalapenos, onions, garlic, scallions and tomatoes. Puree well.
  • 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.

Notes

Roasted Pepper Gazpacho is best when enjoyed the same day it's prepared. You can keep it in a sealed container for a few days in the fridge and serve cold. However, after 3 or 4 days the veggies will lose their vibrancy and fresh texture.

Nutrition

Calories: 197kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 531mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1128IU | Vitamin C: 79mg | Calcium: 28mg | Iron: 1mg
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