Roasted Red Pepper Gazpacho

22 May

Also made this week: Turkey Burger. Yum! Check out its hot new pic.

There was a phase where my mom made “fat burning soup.” I think the idea was similar to the (myth?) of celery– that it takes more calories to eat than you actually consume? Well, this tastes nothing like that soup– but gazpacho makes me think of it- as it always feels like the most healthy and fresh soup. This recipe is packed with flavor and comes from The Voluptuous Vegan. Obviously, I would never have found a recipe from this on my own. But last summer, this gazpacho was brought to the vegeatrian potluck thrown by the tech dept at the museum. It was so tasty, i asked for the recipe. Normally, I get lazy and skimp on garnishes. But these really add something- so I encourage you to use. I also had thought about adding a serrano pepper to add some heat to the soup or garnish— in the end, i didn’t- but the idea is out there, if you want to. I do also have a more traditional gazpacho- an Ina Garten recipe– elsewhere on the blog.

Also- check out my new rooster timer! I’m in love. Thanks to Alexis- for encouraging the purchase at Fish & Eddy’s.

4 thick slices of bread (preferably sourdough) [two slices go in the soup, two used as croutons]
2 cups cold water
2 pounds red tomatoes
1 large roasted red pepper
1 scallion, finely chopped
2 tablespoons paprika [i used 1 tablespoon smoked paprika, 1 tablespoon sweet parika. this produced a strong smokey flavor, so adjust accordingly to your tastes]
2 garlic cloves, minced
4 tablespoons red wine vinegar
1/4 cup plus 1 tablespoon extra virgin olive oil
1/4 cup chopped fresh basil leaves
2 teaspoons salt
finely chopped red onion, for garnish
finely chopped green bell pepper, for garnish
finely chopped tomatoes, for garnish

To roast red pepper (directions as cribbed from swordfish recipe): Preheat to 400. Line baking sheet with foil. Lightly coat whole red peppers with olive oil. Cook for 30-40 mins. Flip over once during. The peppers will get charred and black on outside- that’s what you want. When done, take the peppers out. I put in a tupperware, and cover with lid for 15 mins. This steams and makes them worlds easier to get skin peel. When cool, using hand or knife, to slide off skin, seeds and top.

Remove crusts from bread. Place 2 slices of bread in a small bowl, cover with water and soak for 5 minutes. Remove the bread and squeeze it like a sponge to rid of excess water. Discard the water.
Remove the stems from the tomatoes. Transfer tomatoes, soaked bread, and water to a blend/food processor to break up the tomatoes. Will probably need to do in 2 batches. [i regrettfully didn’t listen, and it caused a mess, so batch it]
Remove the charred skin from the pepper. Scrape of stems and seeds. and chop into 1-inch pieces.
To the blender, add the pepper, scallion, paprika, garlic, vinegar,1/4 cup of the oil, chopped basil and salt and blend until smooth.
Tranfer to a container and chill thoroguhly. Taste and add more salt if necessary.

[admittedly, I skipped this step- and just ate with bread] To make croutons: preheat oven to 350. Cut the remaining slices into 1/2-inch cubes. Put remaining tablespoon of oil in small bowl. Place the bread cubes in bowl and light toss around so bread touches oil. Spread cubes on baking sheet and bake about 15 minutes until crispy and golden.

Serve the soup garnished with a spoonful of red onion, green pepper, tomato and croutons. Gazpacho is one of those things that tastes even better the next day- when flavors have all spent the night together.

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