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.
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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