Hello everyone!
Today we’re embracing vacation vibes, sunshine, and relaxation: it’s time for a refreshing bowl of Yellow and Orange Pepper Gazpacho! The recipe I’m sharing features yellow and orange bell peppers, perfect for serving as a starter or in a snack cup. It’s guaranteed fresh, light, and in season, providing a delightful alternative to sausage and chips!
Looking for more ideas like this? Check out my article dedicated to summer cold soups, where I’ve selected several other options!
This vibrant dish will also add a lovely splash of color to your table. Enjoy the pleasure of great taste without a lot of calories—who could ask for more?
To prepare this recipe, you can use your Thermomix (the recipe adapts easily) or follow the traditional method outlined below using a saucepan.
Here’s a little tip from the chef: I use Hearts of Broth from Maggi to make vegetable broth quickly and easily. The flavor is fantastic, and it’s ready in just seconds!
Now, without further ado, here’s the recipe!
Sauté the coarsely chopped onion over low heat until translucent. Add the washed and chopped bell peppers, tomatoes, finely chopped garlic, Espelette pepper, and basil. Salt to taste. Let cook for 10 minutes over medium heat. Then add the vegetable broth, bring to a boil, then let simmer covered for 20 minutes. Then 2 minutes uncovered. At the end, off the heat, blend the vegetables and broth (I use an immersion blender). Strain through a chinois. Adjust the seasoning (salt, pepper) and set aside in the fridge for at least 2 hours. At the moment of serving, add a basil leaf for decoration. A variant consists of adding two slices of bacon to the vegetables and broth for the 20 minutes of cooking. At the time of serving, cut cubes of Chorizo, quickly sauté them in a pan, and add to your gazpacho. Can you prepare the yellow and orange pepper gazpacho in advance? Yes, I even recommend preparing it several hours or even the day before so that it has time to cool properly and develop its flavors. How long should you keep the gazpacho in the fridge before serving? I recommend chilling it for at least 2 hours before serving. How to blend the gazpacho to achieve a smooth texture? I blend the vegetables and broth off the heat with an immersion blender, then strain everything through a sieve to eliminate small pieces and achieve a smooth velvety texture. Can this gazpacho recipe be adapted for the Thermomix? Yes, the recipe adapts very easily: just use the Thermomix for the gentle cooking of the vegetables and then for the final blending, adjusting the time according to your model. What type of broth to use for this pepper gazpacho? I use Maggi Vegetable Bouillon Cubes to easily make the vegetable broth, but you can stick to a good quality vegetable broth. How to serve this pepper gazpacho: as a starter or as a cocktail? You can serve it as a starter in bowls or plates, or in appetizer glasses for a more festive and colorful version. How to successfully cook the vegetables for a good gazpacho? First, sauté the onion over low heat until translucent, then let the vegetables cook for 10 minutes over medium heat before adding the broth and letting it simmer covered. When to adjust the seasoning of the gazpacho? I adjust the seasoning (salt, pepper) after blending and straining the preparation, just before chilling.Yellow and Orange Pepper Gazpacho
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