Roasted Red Pepper & Tomato Gazpacho

Roasted Red Pepper & Tomato Gazpacho
Photo by Joanne Smart


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

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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