Name: Roasted Tomato and Red Pepper Gazpacho
Yield: 10 Servings
Ingredients: 4 pounds plum tomatoes, halved; 5 large red bell peppers, divided; 4 medium-size red onions, divided; 1/2 cup extra-virgin olive oil; 3 cups water, divided; 3 tablespoons Sherry wine vinegar; 1 teaspoon hot pepper sauce; 1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups); Extra-virgin olive oil

Skip to main content

Image may contain Bowl Food Dish Meal Soup Bowl and Soup

Recipe notes

Back to top