Fire Roasted Red Pepper Gazpacho
Light, cool and refreshing. Try this zesty gazpacho recipe for the perfect summer meal!
3 Heirloom Tomatoes
1 Organic Cucumber
1/2 Red onion
2 Roasted red pepper
1/4 cup Chimichurri
2/3 cup Cilantro (minced)
1/2 cup Olive oil
2 Garlic cloves (minced)
1 tsp Salt
1 tsp Sugar
1/4 cup Apple cider vinegar
Place the peppers on your stove top and char outer layer (note: you can also roast peppers in the oven instead).
While peppers are charring, make the chimichurri. Mix the minced cilantro, olive oil, sugar, apple cider vinegar, salt and garlic in a bowl and set aside.
Next, chop tomatoes, cucumbers and onion into large pieces and place in a blender.
Once the peppers are fully charred place them on a flat surface with an overturned bowl on top, so it completely covers the peppers. This process will loosen the skin so they are easier to peel.
After 5 minutes, take off the bowl and peel the skins off of the peppers.
Slice the peeled peppers to remove the tops and seeds and add the cleaned peppers to the blender.
Add 1/4 cup of the chimichurri to the blender.
Blend mixture until smooth.
Place in fridge until ready to serve.