Roasted Orange and Yellow Pepper Gazpacho
Author: Mary
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- 8 oz. yellow heirloom tomato, chopped into small pieces
- several stalks of scallion, chopped
- handful cilantro, chopped
- Preheat broiler.
- Cut bell peppers in half, remove stems, pith and seeds.
- Cut red onion into relatively thick rings, separate the rings.
- Cut tomato into relatively thick rings.
- Cover three baking sheets with parchment paper (or aluminum foil).
- 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.
- Broil peppers for 10-15 minutes until peppers are partially but not entirely blackened.
- Remove peppers from oven and cool.
- Broil red onions for about 7 minutes until well softened and partially dehydrated.
- Broil tomatoes for about 7 minutes until softened and a little dried.
- Once the vegetables are cool, peel the browned areas of skin from the peppers. Remove any blackened onions or blackened bits from the tomatoes.
- Blend the broiled, peeled vegetables in a Vitamix or other blender.
- Add water until you've reached your desired consistency of soup.
- Add the remaining soup ingredients (including the garlic) and blend again.
- Taste, adjust spices.
- Ladle soup into bowls.
- Chop yellow tomato, scallions, and cilantro. Top soup with garnishes, serve.
Recipe by Fit and Fed at http://fitandfed.net/2014/07/17/roasted-orange-yellow-pepper-gazpacho/
3.2.2929