No. 1 : Quick Recipe
Roasted Red Pepper Gazpacho
- 1 Large English Cucumber, coarsely chopped
- 2 Red Peppers, roasted
- 6 Ripe Roma or Campari Tomatoes OR 1 Can (15 1⁄2 oz) Crushed Fire Roasted Tomatoes
- 2 TB Tomato Paste
- 1 Cup Your Favorite Prepared Salsa
- 1⁄4 Cup Extra Virgin Olive Oil
- 2 TB Sherry Vinegar
- 1 Lemon, zested
- Manchego Cheese, shredded for garnish
- Cilantro, chopped for garnish
Put the cucumber, tomato paste, roasted peppers, and tomatoes in blender and purée. Stir in the salsa, oil, vinegar and lemon zest. Place in the fridge for at least 2 hours or overnight. When ready to serve, top with cheese and cilantro. Keeps in fridge for 3 – 4 days!
No. 2 : Kitchen Scoop
Use summer ripe tomatoes to make your own fire roasted tomatoes. Cut Roma tomatoes in half and place on a sheet tray. Slide under the broiler and cook for 5 – 8 minutes or until the skins are blackened. Use the tomatoes in the recipe, just like the can! You can make your own roasted red peppers, too – Just follow the directions in this VIDEO to easily make them!
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No. 3 : Clever
If you’d like to freeze peppers you have roasted, put the peppers in a gallon zip lock bag and push them to the very bottom of the bag. Roll them up like a sausage and put them into the freezer; they will keep for 6 months! When you are ready to use them, set them on the counter for about 15 minutes or long enough for them to get soft enough to slice. Cut of the amount you need and re-wrap the rest and place back in the freezer.
No. 4 : Cheers!
Jabot Beaujolais Villages
Beaujolais France
About $15.00
A chilled Roasted Red Pepper Gazpacho—sweet, smoky, and kissed with a whisper of acidity—calls for a wine that’s just as vibrant. A Beaujolais Villages like this one, (made from the Gamay grape), delivers juicy red berry flavors, delicate floral notes, and a refreshing lift that complements the soup’s sweetness while cutting through its velvety texture. The wine’s gentle tannins and bright acidity let the gazpacho’s roasted depth shine.