Tomato Pepper Gazpacho – We Heart Local BC

Tomato Pepper Gazpacho

Tomato Pepper Gazpacho

Submitted by: 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.
Soup Ingredients:

  • 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

Soup Instructions:

  1. Preheat oven to 400°F
  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 Ingredients:

  • 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

Lobster, Cherry & Balsamic Relish Instructions:

  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

For more delicious recipes visit www.windsetfarms.com
 

Leave a Reply