Roast Capsicum Gazpacho

With Sydney getting steamy this week I thought why not break out some cold spicy gazpacho?  There’s nothing like the combination of hot and cold and the fresh coriander in this recipe gives it some additional zip.  This recipe is inspired by Donna Hay’s Roast Capsicum Soup which is dead easy to make.  On hot days like today I like to roast my capsicum on the BBQ sparing the kitchen of the heat.  This is a great lunchtime treat accompanied by some toasted woodfired bread and a sharp cheddar cheese.


4 red capsicums (peppers)

2 red hot chilis

8 tomatoes, halved

1 onion cut into fine cubes

3 cups of vegetable stock

4 tablespoons of coriander

Olive oil

Preheat oven to 200C (400F).  Place capsicums, chilis and tomatoes on baking tray.  Brush vegetables with olive oil and bake capsicums for 40 minutes, the chilis and tomatoes will need only 20-30 minutes.  The capsicums and chilis are ready when the skins are black, the tomatoes will be soft.  Place capsicums and chilis in a paper bag and let steam for 5 minutes.  Remove them from the bags and peel away the  skins and remove the seeds.  Place the capsicums, chilis and tomatoes in food processor and process until smooth adding approximately one cup of the vegetable stock to loosen it up. 

In a sauce pan saute onions in olive oil until soft.  Add the remaining vegetable stock and let simmer for 10 minutes.  Add the vegetable puree to the sauce pan and let simmer for another 10 minutes adding salt and pepper to taste.  Remove the gazpacho from the stove and let it cool down to room temperature.  Store in an airtight container in the refrigerator overnight.  Serve chilled


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