Roasted Red Pepper Gazpacho Recipe
Preheat the grill to high. Grill the peppers for15 minutes, turning them occasionally, until blackened in places. Put the peppers in a plastic bag and leave for 5 minutes (this will make the skins easier to remove). Peel off the skin and remove the seeds from each pepper and set aside.
In the meantime, cut a cross in the bottom of each tomato, using a sharp knife, then put them in a heat proof bowl and cover with boiling water. Leave to stand for 2–3 minutes, then drain. Peel off and discard the skins, then cut in half and scoop out the seeds.
Put the tomatoes in a blender with the red pepper(reserving ½ pepper to garnish), shallot, garlic and cucumber. Blend everything together, then add the olive oil and cocoa powder and blend again until smooth. (You may need to this in two batches,depending on the size of your blender.)
Warm the vinegar and sugar in a small pan until the sugar dissolves, then stir it into the gazpacho. Season with salt and pepper to taste, then chill the soup for at least 1 hour.
To make the garnish, heat enough olive oil to coat the bottom of a frying pan over a medium heat. Fry the cubes of bread until golden and crisp, then drain on kitchen paper. Slice the reserved pepper into long strips. Ladle the soup into four bowls and serve topped with the croutons, strips of red pepper, oil and sprigs of basil and dill.
Serves: 4 people
- Ease of preparation: Moderately Difficult
- 2 red peppers
- 1kg (2.25lb) ripe tomatoes
- 1 shallot, diced
- 1 clove garlic, peeled
- ½ cucumber, peeled, seeded and chopped
- 3 tablespoons olive oil, plus extra for frying
- 1 teaspoon cocoa powder
- 4 teaspoons white wine vinegar
- 1 teaspoon caster sugar
- salt and freshly ground black pepper
- To garnish:
- 4 slices chocolate bread, crusts removed,cut into 1cm (½ inch) cubes
- 4 teaspoons oil, fresh herbs, such as basil and dill
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