Roasted Red Pepper and Tomato Gazpacho

Because it’s summer I prefer things lighter and simpler. Scorching hot days make you want to just jump in the ocean, or prop yourself in front of the air conditioner, anything other than turning on the stove.  So what does one do when you’re craving your favorite comfort food? The last thing I want to do is sip on a hot bowl of tomato goodness that hugs me with comforting warmth. How do I satisfy my craving while still keeping my cool? Well, gazpacho of course!

I haven’t made a chilled soup before, but it’s been on my culinary bucket list for quite some time now and I blame this unseason-like desire to this soup from The Sprouted Kitchen. I love raw tomatoes, always have, especially when simply seasoned with salt and pepper, drizzled with olive oil and fresh basil. Ideally I would make this soup with fresh grilled tomatoes, but since I couldn’t keep myself from eating them throughout the week, I choose to add the fresh smokiness flavor by incorporating a roasted red pepper.   I usually prefer a chunkier gazpacho, but decided to blend mine slightly longer. I topped this gazpacho with fresh chopped cucumber and enjoyed it along cayenne spiced grilled shrimp. Although the temptation within me would much rather have topped this chilling comfort with a toasted slice of french baguette and melting mozzarella.

Roasted Red Pepper and Tomato Gazpacho

Ingredients {Makes 4 Servings}

1 – Roasted Red Pepper {coarsely chopped – if you are using jarred peppers, use a 12oz jar}

1 {14 1/2 oz} can – Fire Roasted Diced Tomatoes {I really enjoy this brand – if you decide to roast your own, use 2lb ripe tomatoes}

1 1/4 cup – Low Sodium Vegetable Broth {I simply used water since I don’t usually have broth at home}

2 – Roasted Garlic Cloves

1 medium – Celery Stalk {coarsely chopped}

Handful – Fresh Basil and Rosemary

1 teaspoon – Dried Basil

1 tablespoon – Extra Virgin Olive Oil

Dash – Cayenne Pepper

Salt and Pepper to taste

Recipe 

If you are roasting your own red peppers and garlic, pre-heat your grill. Cut your red pepper in quarters, toss with 1 tablespoon extra virgin olive oil, salt, pepper. Grill on each side until charred {about 5 minutes on each side} Grill the garlic on each side for about a minute. 

In a blender, or food processor, combine all the ingredients and pulse until desired consistency. Season with salt and pepper to taste.