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Smoky Spanish Gazpacho with Frozen Peppers and Tomatoes
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Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Blender
  • Mixing bowl

Ingredients
  

  • 4 cups frozen tomatoes
  • 2 cups frozen red bell peppers
  • 1 cucumber, peeled and chopped
  • 1 small red onion, chopped
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley for garnish

Instructions
 

  • Place the frozen tomatoes and frozen red bell peppers in a blender with the cucumber, red onion, and garlic.
  • Add the olive oil, sherry vinegar, smoked paprika, salt, and black pepper.
  • Blend on high until the mixture is completely smooth, about two minutes.
  • Taste and adjust salt or vinegar if needed, then blend again for a few seconds.
  • Pour the soup into a large bowl or pitcher and chill for at least one hour.
  • Stir before serving and divide into bowls.
  • Top each serving with a sprinkle of fresh parsley.

Notes

If the soup seems too thick after blending, add a splash of cold water and pulse once more. For a stronger smoky taste, stir in an extra pinch of smoked paprika right before chilling. Leftovers keep in the fridge for two days and taste best when stirred well before eating.
Course: Soup
Cuisine: Spanish
Equipment: Blender, Mixing bowl