With a ridiculously low 32-calories. My Roasted Jalapeno Gazpacho Soup recipe is a light, healthy, summer soup, served ice cold, it is filled with veggies, and is deliciously refreshing. Spicy and cool at the same time, I roast the peppers outside on the grill to give them a nice mellow and smoky flavor. A toasted baguette with avocado, pickled red onions, and crumbled goat cheese is the perfect side for this Gazpacho recipe. This ice-cold summer soup is exactly what you need as the temperatures soar.
Roasting the peppers greatly reduces the heat, however, always taste a little before adding jalapenos to the Gazpacho. Start with a small quantity and add additional if you want more heat, you can always add more, but you can’t take it away once it’s in. If you have a sensitive stomach, you can sauté the onions and garlic to reduce their intensity. I personally like the Gazpacho both with or without sautéed onions, the choice is yours. However, as the entire USA seems to be suffering from a blistering heatwave this week, the chance of me turning on my stove for any reason is right at 0%.
I like a nicely chilled Sauvignon Blanc, it is an ideal companion that pairs well with this spicy gazpacho recipe. So, chill out, relax, and enjoy a break from hot food.
How to Roast Peppers For Gazpacho
There are three methods I like to use for roasting peppers. Over an open flame, in a dry skillet, or the oven, all three methods work well for Gazpacho. Here is how I do each method;
- In a Skillet: Place the peppers in a dry non-stick skillet over high heat. Turn the peppers frequently until the skin is blackened and blistered, this takes about 20-minutes. Place the hot pepper in a plastic bag and seal it for 15-minutes to steam. This loosens the skin and allows you to easily remove it with your fingers.
- In the Oven: Cut the peppers into quarters and remove the seeds. Place the peppers on a sheet tray skin side up and place it in a preheated 475°F oven. Roast until the skin blisters and begins to brown. Place the roasted peppers in a bowl and cover tightly to cool. Remove the skin with your fingers.
- Over an Open Flame: This method works on a grill or gas stovetop. Have the flame at high heat and place the peppers directly over the flame. Turm frequently until the skin turns black. Place the hot pepper in a plastic bag and seal it for 15-minutes to steam. This loosens the skin and allows you to easily remove it with your fingers.
This Gazpacho recipe can be pureed smooth or the veggies can be in small dice.
Ingredients in Roasted Jalapeño Gazpacho
- Roasted Bell Peppers: I use a combination of red and yellow bell peppers in my Gazpacho recipe. Roast the peppers over an open flame until the skin is charred and blistered.
- Espelette or Jalapeño Peppers: Both the Espelette and the Jalapeño peppers have a similar amount of heat. However, Espelette pepper is more authentic for Gazpacho. However, I live in Texas, and Espelette peppers are difficult to find, therefore I use jalapeños.
- Roasted Garlic: Roasting garlic mellows the flavor and almost makes them taste sweet. Toast the individual cloves with the skin on until the skin starts to turn dark. About 4-5 minutes.
- Tomatoes: The canned San Marzano tomatoes are delicious and easy, however, fresh Roma tomatoes are perfect in Gazpacho.
- Onions: Any variety of onions will work in the recipe. I like red onions in gazpacho for the color.
Here is my Roasted Jalapeno Gazpacho recipe:
Roasted Jalapeno Gazpacho
- 1 35-Ounce Can San Marzano Tomatoes or 1 quart fresh Roma Tomatoes, peeled
- 2 Bell Peppers Roasted, 1/4-inch dice
- 2 Tablespoons Jalapeños Roasted. finely diced. Espelette or Hatch Chilies are excellent substitutes
- 2 Cups Cucumber 1/4-inch dice
- 1/2 Cup Red Onion Diced
- 2 Teaspoons Garlic Toasted in a dry pan, crushed and chopped
- 2 Teaspoons Salt
- 1/3 Cup Flat-Leaf Parsley Chopped
- 1/3 Cup Red Wine Vinegar
- 1 Tablespoon Lemon Juice Fresh
- 1/2 Teaspoon Black Pepper
- 1 Baguette
- Goat Cheese
- Sliced Red Onions pickled in Red Wine Vinegar
- Olive Oil
- Combine the onions, garlic, cucumber, and vinegar in a non-reactive bowl to let pickle slightly
- Roasted the red bell peppers and the jalapenos until the skin is completely black, place in an airtight container, and let steam until the skin is loose. Remove the skin and seeds, discard.
- Puree the tomatoes in their juice. Combine all ingredients and refrigerate for at least 4 hours before serving.
- Serve topped with avocado, crumbled goat cheese, pickled red onions, and a drizzle of olive oil
What do you garnish Gazpacho with?
- 1 Baguette, sliced and toasted
- 1 Avocado, sliced
- Fresh Goat Cheese
- Pickled Red Onions (place sliced onions in red wine vinegar for 1 hour)
- Diced Tomatoes
- Diced Cucumber
- Olive Oil