Roasted Red Pepper & Tomato Gazpacho

Roasted Red Pepper & Tomato Gazpacho
Photo by Joanne Smart


  • 2 lb. ripe tomatoes (about 6 medium), peeled, seeded, and chopped (to yield about 3 cups)
  • 2 cloves garlic, finely chopped
  • 1/3 cup good-quality extra-virgin olive oil; more as needed
  • 4 scallions (white and green parts), finely chopped
  • 3 large red bell peppers, halved lengthwise and seeded
  • 1 cup peeled, seeded, very finely diced cucumber (from 1 small)
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • ¼ cup crumbled goat cheese (optional) or 1/3 cup cooked tiny shrimp or larger shrimp cut into bite-size pieces (optional)
    • ½ cup chopped mixed herbs, such as basil, chervil, parsley, thyme, marjoram, and tarragon
    • ¼ cup fresh lemon juice (from 1 to 2 lemons); more to taste

Set the broiler rack on the top rung and heat the broiler. Lightly oil a broiling pan. Set the pepper halves on the pan, cut side down, and flatten them with your palm. Broil until the skins blister and blacken, 10 to 15 min. Seal the peppers in a paper bag (or put them in a large bowl and cover ...

View full recipe at Fine Cooking


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