Gazpacho with roasted pepper

Ingredients

• 600 gfresh tomatoes, quartered (such as vine tomatoes)
• 120 groasted red pepper
• 70 gpeeled cucumber, cut into pieces
• 25 gonion
• 1/2 clovegarlic
• 15 gapple cider vinegar
• to tastesalt
• to tasteblack pepper
• 35 golive oil
• 60 gvery cold water or ice
• to tastefinely chopped cucumber, pepper and tomato, to serve (optional)

Instructions

1. 1

   Blend the vegetables

   Put the tomatoes, roasted pepper, cucumber, onion, garlic, vinegar, salt and pepper in the blender jug. Blend for 30 seconds at speed 6, then for 1 minute at speed 10.

2. 2

   Add the oil

   Pour in the olive oil and blend for 5 seconds at speed 5.

3. 3

   Chill the soup

   Add either the very cold water or the ice. If using water, blend for 5 seconds at speed 3; if using ice, use 3 turbo pulses.

4. 4

   Serve the gazpacho

   Serve straight away, or keep it in the fridge until ready to serve.

What is gazpacho with roasted pepper?

Gazpacho is a chilled Spanish soup, traditionally made by blending raw vegetables into a refreshing, savoury mixture. This version keeps tomatoes at the centre and adds roasted pepper for extra sweetness and depth.

The short blending stages make it especially convenient, while a little olive oil gives the soup a smoother finish. Serve it cold, with finely chopped vegetables for contrast if you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 0g protein, 0g carbs, 0g fat.

The tomatoes and other vegetables provide most of the carbohydrates, while olive oil is the main source of fat. The recipe contains no substantial protein source, so serve a portion with eggs, beans or another protein-rich accompaniment to make a more balanced plate.

Choosing the vegetables

Ripe tomatoes: Vine tomatoes work well here, but use tomatoes that smell fragrant and feel ripe for the fullest flavour. Quarter them before blending so they break down evenly.

Roasted pepper: Use a ready-roasted pepper or one roasted beforehand and cooled. Its soft texture blends readily with the fresh vegetables.

Getting a smooth texture

First blend: The initial 30 seconds at speed 6 breaks up the larger vegetable pieces. The following minute at speed 10 makes the mixture much finer.

Oil finish: Add the olive oil after the vegetables have been blended, then mix briefly at speed 5. This incorporates the oil without extending the blending time unnecessarily.

Adjusting the consistency

Cold liquid: Add the 60 g of very cold water if you want to loosen the soup while keeping it pourable. Blend for 5 seconds at speed 3, as directed.

Ice: Choose ice instead of water for a colder finish, using 3 turbo pulses. Avoid adding both, as the recipe gives them as alternatives.

Balancing the flavour

Vinegar: Apple cider vinegar gives the vegetables a bright, tangy lift. Taste the blended soup and adjust the salt and pepper to suit your ingredients.

Garlic: Half a clove adds savoury depth without taking over the fresh tomato and pepper flavours. If your garlic is particularly strong, start with a small piece of that half.

Serving and timing

Serve immediately for the quickest option, or refrigerate the gazpacho until mealtime. Chilling gives it a refreshing temperature and lets you prepare it ahead within the stated method.

For a little texture, scatter finely chopped cucumber, pepper or tomato over each bowl just before serving. The chopped vegetables are optional, so the soup is also good on its own.

What to serve alongside

Serve a small bowl as a starter, or pair it with bread for a more substantial lunch. A simple cheese sandwich or a plate of other fresh vegetables also complements its cool, savoury flavour.

Keep any accompaniments separate until serving so they retain their texture. The chopped garnish is an easy way to add a crisp contrast without changing the soup itself.

Recipe notes & tips

• Use ripe, flavourful tomatoes for a fuller-tasting soup.
• Measure the water carefully if you want to keep the gazpacho thick.
• Add either cold water or ice, not both.
• Blend the vegetables thoroughly before adding the olive oil.
• Keep the optional chopped garnish separate until serving.

Variations

• Extra cucumber: Add a little more peeled cucumber for a fresher, cooler flavour.
• More pepper: Increase the roasted pepper for a sweeter, more pronounced pepper taste.
• Herb finish: Scatter chopped parsley over the soup just before serving.
• Chunky garnish: Use a generous spoonful of finely chopped vegetables for extra texture.
• Bread on the side: Serve with crusty bread to make the meal more filling.

Common mistakes to avoid

• Using unripe tomatoes: The soup can taste flat; choose ripe tomatoes with a good aroma.
• Adding too much water: The gazpacho may become thin; start with the specified 60 g.
• Adding oil too early: Follow the method and blend it in after the vegetables.
• Skipping the high-speed blend: The soup may remain coarse; complete the full minute at speed 10.
• Blending the garnish: It loses its crisp contrast; chop it separately and add it at the table.

How to store

Keep the gazpacho covered in the fridge and serve it cold. For the best flavour and freshness, use it within 2 days; stir it before serving if it has separated slightly.

Frequently asked questions