As we enter July, the real heat of the summer season starts to be felt. This is the part of summer where we all start to get a little creative in the different ways we try to cool off. This particular method to stay feeling fresh and cool also involves one of our other favourite things to do, eating!
A Gazpacho is typically a chilled soup made with blended vegetables. For our recipe, we’re making a vibrant and delicious roasted tomato and red pepper gazpacho. This is savoury and light and the perfect lunch on a hot summer day.
Here’s how to make it:
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 cucumber, peeled, halved lengthwise, finely chopped)
Extra-virgin olive oil
Instructions:
Step 1
Preheat the oven to 450°F. Place tomatoes on a 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 it with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of the vegetables with juices from the pan in a blender. Add 1 cup water; blend until very smooth. Transfer mixture to a large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Step 2
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Step 3
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
This would be served perfectly alongside some cucumber sandwiches, with the crusts off and tons of cream cheese! We hope that you enjoy this recipe, save it for an extra hot day! If you make this gazpacho, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.