Beat the heat with this velvety orange pepper gazpacho—a refreshing, chilled starter perfect for sunny days. Developed by experts at Time for Paprika, this recipe yields 1 liter, serving 6 with vibrant flavors and silky texture.
Ingredients
For 1 liter of gazpacho (serves 6)
– 3 orange peppers
– 350g vine tomatoes (about 4)
– 2 slices of bread
– 1-2 cloves of garlic
– ¼ tsp salt
– 4 tbsp olive oil
– 2 tbsp red wine vinegar
– ½ red onion, roughly chopped
– 2 celery stalks, threads removed
– 200ml tomato juice
– 200ml water
– salt
– pepper
Instructions
1. Preheat oven to 200°C. Halve peppers, remove seeds, place in a baking dish, and drizzle with a little olive oil. Roast for 30 minutes until wrinkled. Remove from oven, cover with foil, and after 15 minutes, peel off the skins easily.
2. Score tomatoes with a cross on top (not all the way through). Blanch in boiling water for 5 minutes, then peel, halve, and remove the green cores.
3. In a blender, combine roasted peppers, tomatoes, garlic (use more for extra spice), salt, olive oil, vinegar, onion, and celery. Blend until smooth. Add bread pieces and blend again. It may look unappetizing now, but patience pays off.
4. Refrigerate the mixture for at least 2 hours to meld flavors. Strain through a fine sieve over a bowl, pressing with a spoon's back for a thick, smooth puree—this step ensures ultimate silkiness.
5. Stir in tomato juice and water. Taste and adjust with salt and pepper. Chill thoroughly in the fridge. Serve ice-cold for a luxurious, paprika-infused gazpacho.
Enjoy!
Recipe and image: Time for Paprika
