Gazpacho With Roasted Peppers Recipes

GUTSY RED PEPPER GAZPACHO

Gutsy Red Pepper Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 red bell peppers, seeded and coarsely chopped
2 teaspoons sugar
1 jalapeno pepper, seeded and chopped
2 slices white bread, crust removed and chopped
2 cloves garlic, crushed
1 cup tomato sauce
1 (28-ounce) can stewed diced tomatoes
1/2 cup water
2 tablespoons sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
1/2 red onion, finely chopped
Blue corn tortilla chips

Steps:

Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

ROASTED YELLOW PEPPER GAZPACHO

Roasted Yellow Pepper Gazpacho image

From mild to fiery, peppers add something special to any dish. This refreshing summer soup made with sweet peppers, is totally delicious and is served cold!!

Provided by Chef mariajane

Categories Peppers

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 yellow peppers
2 tomatoes
1/2 English cucumber, peeled and seeded
1 garlic clove
2 tablespoons red wine, vinegr
1 teaspoon fresh parsley, chopped
1 teaspoon louisiana hot sauce
1 cup chicken broth, 3% less sodium
4 teaspoons flame roasted red pepper tapenade

Steps:

Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes, turning often, until skins blister. Place in a bowl and cover. When cool, remove skins and seeds.
Finely chop half the peppers and half the cucumber; set aside. Place the remaining pepper, cucumber and tomatoes in a food processor along with garlic, vinegar, parsley hot sauce and broth; purée until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled.
Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.

Nutrition Facts : Calories 84, Fat 0.9, SaturatedFat 0.2, Sodium 230, Carbohydrate 16.2, Fiber 2.6, Sugar 2.5, Protein 3.9

ROASTED TOMATO AND RED PEPPER GAZPACHO

Roasted Tomato and Red Pepper Gazpacho image

Categories Soup/Stew Onion Pepper Tomato Appetizer Roast Cucumber Summer Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil

Steps:

Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

AVOCADO AND ROASTED RED PEPPER GAZPACHO WITH SCALLOPS

Avocado and Roasted Red Pepper Gazpacho With Scallops image

Make and share this Avocado and Roasted Red Pepper Gazpacho With Scallops recipe from Food.com.

Provided by Epi Curious

Categories < 4 Hours

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups plum tomatoes, chopped
1 cup cucumber, peeled, seeded and chopped
3/4 cup roasted red pepper, chopped
1/3 cup celery, chopped
1/4 cup scallion, chopped
3 tablespoons cilantro, whole
1 tablespoon flat leaf parsley
1 tablespoon red wine vinegar
1 tablespoon lemon juice, fresh
3/4 cup low-sodium tomato juice
1 avocado, peeled, pitted, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon sea salt, divided
1 lb bay scallop, fresh (tiny size)
2 teaspoons extra virgin olive oil

Steps:

In a blender, add tomatoes, cucumber, red pepper, celery, scallions, cilantro, parsley, vinegar, lemon juice, tomato juice, half of the avocado, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Blend until it reaches desired consistency. Chill, covered, in refrigerator for at least one hour or overnight to let flavors meld.
Pat scallops dry and season with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Heat oil in a nonstick skillet over high heat. Add scallops and sear about 2 minutes per side (or to desired doneness), until scallops are no longer translucent.
Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.

Nutrition Facts : Calories 240.4, Fat 10.9, SaturatedFat 1.6, Cholesterol 37.5, Sodium 882.2, Carbohydrate 15.8, Fiber 5.7, Sugar 5.3, Protein 21.8

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