Roasted Red Pepper and Tomato Gazpacho
This post may contain affiliate links. Read my full disclosure policy. Beat the heat and channel the taste of summer with this bright and tangy red pepper and tomato gazpacho. What’s the perfect dish for a scorching summer day? Look no further than this refreshingly tangy red pepper and tomato gazpacho. Packed with summer flavor, it features roasted red bell peppers, vine-ripened tomatoes, onions, and garlic. But the real magic is in the seasoning: fragrant fresh herbs, anise seeds offering a hint of fennel-like flavor, and a splash of balsamic vinegar for that extra zing. It’s a taste of summer you’ll come back to time and again—and it’s good for you, too! “Just made this for a hot Cyprus day. Absolutely delicious. Loved the anise seed touch.” What You’ll Need To Make Roasted Red Pepper & Tomato Gazpacho Step-by-Step Instructions Begin by tossing all of the vegetables with olive oil and salt on a foil-lined baking sheet. Roast in a 400° F oven for about 40 minutes, until just starting to brown. Transfer the roasted vegetables, along with their juices, to a food processor. Add the anise seeds, rosemary or thyme, cayenne pepper and sugar, and pulse until the vegetables are finely chopped. It should not be completely smooth. If you taste it now, it will be delicious — almost like a sauce. Transfer to a large bowl and add the cold water and balsamic vinegar. Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if necessary. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired. You May Also Like RecipeComments (24)Add Comment Recipe Comments (24) Add Comment Ingredients 4 red bell peppers (about 2 pounds), seeded and quartered 3 large vine-ripened tomatoes (about 1¼ pounds), quartered 2 medium yellow onions, peeled and quartered 6 cloves garlic, peeled 4 tablespoons extra virgin olive oil 2¼ teaspoons salt 1 tablespoon fresh chopped rosemary or thyme, plus more for garnishing the soup ⅛ teaspoon cayenne pepper ½ teaspoon anise seeds 1 teaspoon sugar 2½ cups water 2 to 3 tablespoons balsamic vinegar 4 red bell peppers (about 2 pounds), seeded and quartered 3 large vine-ripened tomatoes (about 1¼ pounds), quartered 2 medium yellow onions, peeled and quartered 6 cloves garlic, peeled 4 tablespoons extra virgin olive oil 2¼ teaspoons salt 1 tablespoon fresh chopped rosemary or thyme, plus more for garnishing the soup ⅛ teaspoon cayenne pepper ½ teaspoon anise seeds 1 teaspoon sugar 2½ cups water 2 to 3 tablespoons balsamic vinegar For Serving Diced cucumbers Halved grape tomatoes (multi-color are pretty) Diced cucumbers Halved grape tomatoes (multi-color are pretty) Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean up. Place the bell peppers, tomatoes, onions, and garlic on the prepared baking sheet and toss with the olive oil and salt. Roast for 40 to 50 minutes, or until the vegetables are just starting to brown. Transfer the vegetables and all the juices to a food processor fitted with the steel blade. Add the rosemary/thyme, cayenne pepper, anise seeds, and sugar and purée until almost smooth. Transfer the mixture to a large bowl; add the water and 2 tablespoons of the balsamic vinegar. Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if desired. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired. Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Defrost it in the refrigerator overnight until completely thawed. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean up. Place the bell peppers, tomatoes, onions, and garlic on the prepared baking sheet and toss with the olive oil and salt. Roast for 40 to 50 minutes, or until the vegetables are just starting to brown. Transfer the vegetables and all the juices to a food processor fitted with the steel blade. Add the rosemary/thyme, cayenne pepper, anise seeds, and sugar and purée until almost smooth. Transfer the mixture to a large bowl; add the water and 2 tablespoons of the balsamic vinegar. Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if desired. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired. Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Defrost it in the refrigerator overnight until completely thawed. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 168 Fat: 10g Saturated fat: 1g Carbohydrates: 18g Sugar: 11g Fiber: 5g Protein: 3g Sodium: 1181mg Cholesterol: 0mg Per serving (6 servings) Calories: 168 Fat: 10g Saturated fat: 1g Carbohydrates: 18g Sugar: 11g Fiber: 5g Protein: 3g Sodium: 1181mg Cholesterol: 0mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Freezer-FriendlyGluten-Free AdaptableMake-AheadSoupsVegetarianAmerican Freezer-Friendly Gluten-Free Adaptable Make-Ahead Soups Vegetarian American