This roasted red pepper cherry gazpacho is beyond refreshing on a hot summer day. There’s only a handful of ingredients and a limited amount of cook time. If you’re looking for a cool dish for summer, make this gazpacho – it’s one of the best. It’s sweet, bright, and bursting with fresh fruit and vegetables!
Gazpacho—like revenge—is a dish best served cold.
I’m going to be honest. I have no idea what people mean when they say revenge is a dish best served cold. A lot of good food is served cold! Ice cream sundaes are cold and quite delicious. Pasta salad is a dish served cold and it’s delicious. Gazpacho— especially roasted red pepper and cherry gazpacho—tastes best when served cold.
Shouldn’t revenge be a dish best served without seasoning? A plate of canned peas with no butter or salt or pepper? I mean, peas served in any way, shape, or form—I’m not a fan.
This summer dish includes fresh, tasty flavors like:
- Red peppers
- Sweet Cherries
- Yellow Onion
- Olive Oil
- Tomatoes
- Garlic
How To Pit The Cherries
You pit your cherries with a push and a pop! Find a instrument with a rounded end that fits inside of the dip in the cherry top. Place that rounded end into the cherry and holding it on the sides apply enough pressure to push the pit of the cherry out of the bottom with a pop.
I used the end of an electric hand mixer whisk. It worked like a charm!
How To Roast The Red Peppers
Roasting peppers really brings out and intensifies their flavor. It’s different from the flavor you get from just chopping them up and tossing them in a salad or even sauteing them in a pan with olive oil. In this recipe, the roasted red peppers add another layer of flavor to the gazpacho, allowing the red peppers to stand out against the sweetness of the cherries.
Let’s get roasting!
Preheat your oven to 450 degrees.
Cut the tops off of your peppers, remove the seeds and inner membrane, and slice them in half—from top to bottom, not around the middle.
Place the peppers cut side down on a foil lined baking sheet and place in the oven a few inches from the top.
Leave peppers to turn into beautifully wrinkled, slightly blackened, sinking in the middle—hunks of flavor.
Using tongs, place the peppers inside of a Ziploc bag and let them steam for a few minutes—give them enough time to cool down.
Remove the peppers from the bag and peel the skin off.
Voila! You have roasted peppers.
How To Make The Roasted Red Pepper and Cherry Gazpacho
Roast and peel the red peppers; pit the cherries.
Add red peppers, cherries, and remaining ingredients into a blender.
Blend until mixture is smooth; strain.
Chill soup in the refrigerator for at least an hour before serving.
What Goes With Roasted Red Pepper and Cherry Gazpacho?
My top pick to serve with this dish is a grilled cheese sandwich. Yep, it’s a riff on the classic grilled cheese and tomato soup meal we all love to eat in the middle of winter—when the nights are cold and you just want some good ol’ comfort food. I would also recommend serving your roasted red pepper and cherry gazpacho with grilled shrimp, pasta salad with lots of salami and cheese, or buttery baked chicken.
Do You like peppers? Try My Steak and Cheese Stuffed Pepper Recipe!
| Prep Time | 20 minutes |
| Cook Time | 0-30 minutes |
| Servings |
servings
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- 2 cups sweet cherries pitted
- 2 large red bell peppers roasted and peeled
- 1 small yellow onion sliced
- 1 clove garlic
- 8 oz tomato sauce
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
|
|
- Add all ingredients to a blender and blend until smooth; strain.
- Chill for at least an hour before servings.
- You can garnish with shredded carrot, green onion, red onion, croutons, and a splash of olive oil.
It looks delicious I loved it Thanks for sharing I will try it at home