Roasted Orange and Yellow Pepper Gazpacho
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the soup:
  • 6 yellow or orange bell peppers
  • 10 oz. red onion (1 medium)
  • 1# heirloom tomato (1 large or 2 medium)
  • 2 cloves garlic, peeled
  • ¾ cup or more of cool water
  • 2 Tbsp. red wine vinegar
  • 3 Tbsp. lemon juice (from one medium to large lemon)
  • 2 tsp. smoked paprika (Pimenton de la Vera)
  • several grinds black pepper
For the garnish:
  • 8 oz. yellow heirloom tomato, chopped into small pieces
  • several stalks of scallion, chopped
  • handful cilantro, chopped
  1. Preheat broiler.
  2. Cut bell peppers in half, remove stems, pith and seeds.
  3. Cut red onion into relatively thick rings, separate the rings.
  4. Cut tomato into relatively thick rings.
  5. Cover three baking sheets with parchment paper (or aluminum foil).
  6. Place peppers on one baking sheet in a single layer, cut side down, the red onions on another baking sheet, and the tomatoes on the last one.
  7. Broil peppers for 10-15 minutes until peppers are partially but not entirely blackened.
  8. Remove peppers from oven and cool.
  9. Broil red onions for about 7 minutes until well softened and partially dehydrated.
  10. Broil tomatoes for about 7 minutes until softened and a little dried.
  11. Once the vegetables are cool, peel the browned areas of skin from the peppers. Remove any blackened onions or blackened bits from the tomatoes.
  12. Blend the broiled, peeled vegetables in a Vitamix or other blender.
  13. Add water until you've reached your desired consistency of soup.
  14. Add the remaining soup ingredients (including the garlic) and blend again.
  15. Taste, adjust spices.
  16. Ladle soup into bowls.
  17. Chop yellow tomato, scallions, and cilantro. Top soup with garnishes, serve.
Recipe by Fit and Fed at