Roasted Red Pepper and Tomato Gazpacho

1 Jul 2014
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Daily-Ampersand-Summer-Solstice-Garden-Party-Roasted-Red-Bell-Pepper-Tomato-Gazpacho

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.

 

Gazpacho

serves 6

Ingredients:

  • 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

Procedure:

  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!

 

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Photos taken by the talented Jackie Bayne of Love Shack Photography

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