From Once Upon a Chef
Roasted Red Pepper & Tomato Gazpacho
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 14
9 things you may not have.
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Ingredients
- 4 red bell peppers (about 2 lb/908 g), (seeded and quartered)
- 3 large vine-ripened tomatoes (about 1¼ lb/570 g), (quartered)
- 2 medium yellow onions, (peeled and quartered)
- 6 cloves garlic, (peeled)
- 4 tablespoons extra-virgin olive oil
- 2¼ teaspoons salt
- 1 tablespoon fresh chopped rosemary or thyme, (plus more for garnishing the soup)
- ⅛ teaspoon cayenne pepper
- ½ teaspoon anise seeds
- 1 teaspoon sugar
- 2½ cups water
- 2 to 3 tablespoons balsamic vinegar
- Diced cucumbers
- Halved grape tomatoes ((multi-color are pretty))
Nutrition · per serving
- Calories
- 168 kcal
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 11 g
- Sodium
- 1181 mg
- Protein
- 3 g
- Carbohydrate
- 18 g
- Saturated fat
- 1 g
As published by Once Upon a Chef.
The method
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