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Tomato Pepper Gazpacho

Difficulty: Simple
Time: 25 minutes
Serves: 4

Gazpacho

  • 2 cups Maestro® Red and Yellow Sweet Bell Peppers, roasted and peeled
  • 2 cups Fresco® Mini or Fresco® Long English Cucumbers, peeled and diced
  • 2 cups Campari Tomatoes, halved and salted
  • 1 cup fresh cherries, pitted and diced*
  • 1 clove garlic

*Strawberries or raspberries are an equally delicious substitute

Tomato, Lobster & Balsamic Relish

  • 1 cup cherries, pitted & diced
  • 1 cup Concerto® Grape Tomatoes, halved
  • 1 tail lobster, diced and cooked
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper, cracked

This Campari Tomato, Maestro® Sweet Bell Pepper and Fresco® Cucumber chilled soup can be garnished many ways, or have ingredients added to take it from simple to luxurious. This is a refreshing soup to serve family-style or individually as a starter, or a unique dessert.

Instructions

  1. Preheat oven to 400°F.
  2. Roast peppers in the oven until skins blister, approximately 30 minutes.
  3. Peel peppers, peel and dice cucumber.
  4. Blend peppers, tomatoes, cucumbers, cherries and garlic together in a food processor until smooth.
  5. Season with salt and pepper.
  6. Combine relish ingredients in mixing bowl.
  7. Ladle soup into bowls and garnish with relish.

Recipe Created By

Chef | Ned Bell
Ocean Wise Executive Chef – Vancouver Aquarium

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