Yellow and Orange Bell Pepper Gazpacho Recipe

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!

Print Recipe

Yellow and Orange Pepper Gazpacho

( Vote !)

Loading...

By Emma – Serves: 4 Difficulty: simple Price: €

Cooking Time: 45 min

Ingredients

• 3 yellow and/or orange bell peppers
• 15 yellow or red cherry tomatoes
• 1 nice sprig of basil
• 1 clove of garlic
• 1 yellow onion
• 1 liter of vegetable broth
• Olive oil
• Espelette pepper
• Salt
• Pepper

Instructions

1

Sauté the coarsely chopped onion over low heat until translucent.

2

Add the washed and chopped bell peppers, tomatoes, finely chopped garlic, Espelette pepper, and basil.

3

Salt to taste. Let cook for 10 minutes over medium heat.

4

Then add the vegetable broth, bring to a boil, then let simmer covered for 20 minutes. Then 2 minutes uncovered.

5

At the end, off the heat, blend the vegetables and broth (I use an immersion blender).

6

Strain through a chinois.

7

Adjust the seasoning (salt, pepper) and set aside in the fridge for at least 2 hours.

8

At the moment of serving, add a basil leaf for decoration.

Notes

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.