Tomato, bell pepper and basil gazpacho

Refresh your palate with our vibrant Tomato, Bell Pepper, and Basil Gazpacho recipe, a chilled soup that epitomizes summer freshness. This no-cook delight combines ripe tomatoes, crisp bell peppers, and fragrant basil with a blend of zesty ingredients, offering a cooling escape from the heat. Perfect for hot days, light lunches, or as an elegant starter, our gazpacho is not only easy to make but also a healthy, flavorful journey. Dive into this simple yet sophisticated recipe that promises to refresh and impress with every spoonful.

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Preparation 20 min
Servings 3
Level Intermédiaire

Ingredients

Tomato : 800 grams
Orange Bell Pepper : 100 grams
Onion : 1
Sandwich Bread (Slice) : 1
Fresh basil (Leaves) : 10
Olive oil : 1 tablespoon
Salt : 1 pinch
Pepper : 1 pinch
Espelette pepper : 1 pinch

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Note

You don’t have to remove the skin from tomatoes and peppers, but the texture of the gazpacho will be much more pleasant if you do.

Tip

To peel peppers easily, place in the oven at 200 degrees Celsius for around 15 minutes.
To peel tomatoes easily, plunge them into boiling water for 2-3 minutes.

Preparation steps

Step 1
Place the peeled and seeded tomatoes and bell pepper in a blender.
Add the onion (approx. 40 g), peeled and coarsely chopped.
Blend once.
Step 2
Add olive oil, sliced bread and basil.
Blend at full speed.
Step 3
Adjust seasoning with a pinch of salt, a grind and a pinch of Espelette pepper.
Serve chilled.

Garnish the gazpacho with diced tomatoes and peppers and a few croutons.