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Creamy Chilled Roasted Red Pepper and Tomato Gazpacho Recipe with Easy Homemade Croutons

creamy chilled roasted red pepper and tomato gazpacho - featured image
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A creamy, smoky, and vibrant chilled gazpacho made from roasted red peppers and fresh tomatoes, topped with crunchy homemade croutons. Perfect for warm days or a refreshing light meal.

Ingredients

Scale
  • 3 large red bell peppers, roasted, peeled, and seeded (or one 12 oz jar of high-quality roasted red peppers, drained)
  • 4–5 medium ripe tomatoes, roughly chopped
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 cup heavy cream or crème fraîche (or coconut cream/cashew cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 2 cups cubed day-old baguette or sourdough bread
  • 2 tablespoons butter or olive oil for croutons
  • Optional: handful of chopped fresh basil or parsley for garnish

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skins are charred and blistered.
  2. Remove peppers and transfer to a bowl; cover with plastic wrap to steam for 10 minutes.
  3. Peel off skins, remove seeds, and roughly chop the peppers.
  4. Roughly chop tomatoes and set aside.
  5. Cube bread into bite-sized pieces. Heat butter or olive oil in a skillet over medium heat and toast bread cubes until golden and crisp, about 5-7 minutes. Drain on paper towels and season lightly with salt once cooled.
  6. In a blender or food processor, combine roasted peppers, tomatoes, garlic, olive oil, and white wine vinegar. Pulse until smooth but still slightly textured.
  7. Add heavy cream and pulse a few more times to mix. Season with salt and pepper to taste. Add a splash of cold water or ice cubes if soup is too thick.
  8. Transfer gazpacho to a container and refrigerate for at least 2 hours to chill and meld flavors.
  9. Serve chilled, topped with homemade croutons and garnished with fresh herbs if desired.

Notes

Roast peppers for smoky depth; steam after roasting to loosen skins. Use stale bread for croutons for best crunch. Chill gazpacho at least 2 hours or overnight for best flavor. Adjust creaminess by adding more or less cream. For vegan version, substitute cream with coconut or cashew cream and use olive oil for croutons. Do not overblend to keep some texture.

Nutrition

Keywords: gazpacho, chilled soup, roasted red pepper, tomato soup, summer recipe, creamy gazpacho, homemade croutons, easy soup, healthy soup

Find it online: https://lumalunch.com/creamy-chilled-roasted-red-pepper-and-tomato-gazpacho-recipe-with-easy-homemade-croutons/