Roasted Red Pepper and Tomato Gazpacho

1 Jul 2014

This gazpacho packs quite a punch! I find that most gazpacho soups tend to be too light to hold its own court.  While this gazpacho stays true to being a refreshing summer staple- the smokiness of the roasted red bell pepper and the textural weight of both the diced bacon and  hard-boiled eggs as garnish really give some depth to this soup.



serves 6


  • 3 red bell peppers
  • 12 ripe tomatoes
  • 3 cloves garlic
  • 2 1/2 tbsp sherry/ red wine vinegar
  • 1/2 tsp pimenton piquante (hot)
  • 3 tbsp really good extra virgin olive oil
  • 3 pieces bacon
  • 3 hard boiled eggs chopped


  1. Char skins by either torch, open flame or on a sheet pan at 500F; Turn to blister and blacken all over; Place in plastic bag and steam for 15 minutes; De-stem and De-seed; cut in half
  2. Score the bottom of the tomatoes with an “x” and drop in boiling water for 1 minute; Drain and place in ice bath; peel off skins
  3. Puree tomatoes, peppers and garlic; Transfer to large bowl; Add Vinegar, Pimenton, Olive Oil, and salt and pepper
  4. Serve Chilled, Garnish with eggs and bacon, and drizzle with olive oil and enjoy!



Photos taken by the talented Jackie Bayne of Love Shack Photography

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