Tomato Pepper Gazpacho

Tomato Pepper Gazpacho

Ned Bell, via Windset Farms
This chilled soup can be garnished many ways or have ingredients added to take it from simple to luxurious. This is a refreshing soup to serve family style or individually as a starter or a unique dessert. Also makes a charming summertime brunch conversation starter.


  • 2 cups roasted and peeled¬†sweet red and yellow¬†peppers
  • 2 cups peeled and diced¬†¬†mini or long English¬†cucumbers
  • 2 cups halved and salted tomatoes
  • 1 cup fresh cherries, pitted and diced (BC¬†strawberries or raspberries are an equally delicious¬†substitute)
  • 1 clove¬†garlic
Lobster, Cherry & Balsamic Relish
  • 1 cup pitted¬†&¬†diced cherries (or¬†BC¬†strawberries or¬†raspberries)
  • 1 cup halved¬†grape¬†tomatoes
  • 1 cup lobster,¬†diced
  • 2 Tbsp balsamic¬†vinegar
  • 2 Tbsp extra virgin olive¬†oil
  • 2 tsp sea¬†salt
  • 1 tsp black pepper,¬†cracked


  1. Preheat oven to¬†400¬įF
  2. Roast peppers in the oven until skins blister, approximately 30 minutes
  3. Peel peppers, skin and dice cucumber
  4. Blend peppers, tomatoes, cucumbers, cherries and garlic together in a food processor until smooth
  5. Season with salt & pepper
Lobster, Cherry & Balsamic Relish
  1. Combine diced grape tomatoes, cherries, lobster, vinegar, olive oil, salt and pepper in mixing bowl
  2. Congratulate yourself
  3. Ladle soup into bowls and garnish with relish

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