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Roasted Peppers Gazpacho

Serves: 4 people

Prep time: 10 min

Cooking time: 25 min


  • 4 tomatoes
  • 2 large red peppers
  • 2 small cucumbers
  • 1 garlic clove
  • 1 small handful fresh basil leaves
  • 1tbsp brown rice vinegar
  • Salt


  1. Deseed the peppers and cut in quarters. Halve the tomatoes and cut out the rough bits.
  2. Line the oven tray with a baking paper, place the tomatoes and the peppers, sprinkle some salt and roast at 180°C for 25 min.
  3. Cool down the vegetables and remove skins from the peppers.
  4. Cut the cucumbers in smaller pieces, then place all of the ingredients in a blender, add 1 cup of water and blend until smooth.
  5. Top with fresh basil and serve cold.

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