Roasted Jalapeno Gazpacho
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,
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Servings: 8
Calories: 32kcal
Ingredients
- 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
Garnish
- 1 Baguette
- Avocado
- Goat Cheese
- Sliced Red Onions pickled in Red Wine Vinegar
- Olive Oil
Instructions
- 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
Nutrition Facts
Roasted Jalapeno Gazpacho
Amount Per Serving
Calories 32
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 593mg26%
Potassium 146mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 1225IU25%
Vitamin C 49mg59%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.