Roasted Yellow Bell Pepper and Tomato Soup

I thought this recipe looked really fun. A lot of combinations include red tomatoes, but few showcase the beauty of yellow tomatoes. When paired with yellow bell peppers the result is a smooth and satisfying soup which is perfect for summer.

This soup can be served hot or cold, but it is not a traditional gazpacho since the ingredients are cooked before hand and not pureed raw.

Recipe from Ricotta and Radishes.

-4 medium yellow bell peppers, halved and seeded
-6 medium yellow tomatoes, halved, cored and seeded
-2 tbsp olive oil, divided
-1 English cucumber, chopped
-1 jalapeno, finely chopped
-1 clove garlic, finely chopped
-2 shallots, finely chopped
-Salt and freshly ground black pepper, to taste

Arrange the peppers and tomatoes on a baking sheet, drizzle with 1 tablespoon of  olive oil and use a brush (or your hands) to make sure that each tomato/bell pepper has a nice coating of oil on the outside. Roast at 375 or until softened and lightly browned, about 40 minutes.
When the tomatoes and peppers are finished roasting Heat the remaining olive oil in a large pot over medium heat. Add the garlic and shallots and cook until softened but not browned, about 5 minutes. Remove from the heat and add the cooked peppers, tomatoes, cucumber and jalapeno. Use an immersion blender to puree until smooth.

The color of this soup was incredibly beautiful, I was very happy with how it turned out. Although I'm not usually a fan of cold soups, I thought this one good. I think in gazpacho sometimes the cucumber overwhelms the other ingredients, but in this the tomatoes and bell peppers got to shine through. 


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