Served ice cold, my Roasted Jalapeno Gazpacho Soup recipe is a light, healthy summer soup 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, it’s what you need as the temperatures soar.
Roasting the peppers greatly reduces the heat, however, always taste a little before adding jalapenos to the soup. 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. So, chill out, relax and enjoy a break from hot food.
Here is my Roasted Jalapeno Gazpacho recipe:
- 1 35-Ounce Can San Marzano Tomatoes
- 2 Roasted Red Bell Peppers, seeds removed, ¼-inch dice
- 1-2 Tablespoons Roasted Jalapeno Peppers, seeds removed, finely diced
- 2 Cups Diced Cucumber
- ½ Cup Diced Red Onion
- 2 Teaspoons Crushed and Chopped Garlic
- 2 Teaspoons Salt
- 1/3 Cup Chopped Parsley
- 1/3 Cup Red Wine Vinegar
- ½ Lemon Juice
- ½ Teaspoon Cracked Black Pepper
- 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
-Combine the onions, garlic, cucumber, and vinegar 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 in a non-reactive bowl and refrigerate at least 4 hours, overnight is best.
-Toast slices of baguette and top with avocado, crumbled goat cheese, and pickled red onions
-Serve topped with diced tomatoes, cucumber, parsley and a drizzle of olive oil