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WW Recipe of the Day: Roasted Red Pepper Gazpacho
Gazpacho has become a summer favorite all over the United States and Europe.
When tomatoes are at their best and the temperature outside is scorching, it’s great to have a filling, guilty-free meal that is stove-free too.
One of my all-time favorite healthy cold soups, this low calorie, low carb roasted red pepper gazpacho is brimming with good for you vegetables.
I often make a double batch of this to have on hand for as long as tomato season stretches.
It lends itself to endless variation with the toppings, type of tomatoes, peppers, cucumbers, etc.
If you’re feeding a crowd, it’s a super make-ahead dish that will keep the kitchen and cool and delight your friends.
How Many Calories and WW Points in Low Carb Roasted Red Pepper Gazpacho?
According to my calculations, each serving has just 115 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
How to Make Roasted Red Pepper Gazpacho Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: To Roast Peppers: Preheat oven to 400 degrees. Line a baking sheet (affiliate link) with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet (affiliate link). Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes. Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes. Carefully rub off and discard the blackened skin. Remove and discard the stems and seeds.
Step 3: Place tomatoes, peppers, cucumber, chiles, red onion, and garlic in a blender (affiliate link) and process until smooth.
Step 4: Remove to a bowl. Season with salt and pepper to taste and stir in the olive oil and vinegar.
Step 5 Serve at room temperature or cover and chill until cold.
Step 5: Serve topped with any or all optional garnishes.
Recipe Notes
If you like a spicy, full of fire gazpacho, then substitute hot diced green chiles for the mild ones. Alternatively, just add a pinch of cayenne or hot sauce to the final blending.
If made ahead, it’s a good idea to taste before serving and re-season with salt and pepper and drop of oil and vinegar as needed. The soup absorbs the spices quickly.
Serving Suggestions
Toasted bread is a good side dish for this room temperature, or chilled gazpacho. Classically you’ll see tiny croutons served in the soup.
It’s easier for me to just toast or grill a slice of baguette, or country bread, and use it to dip in the soup.
Ways to Use Leftover Gazpacho Soup
Leftovers keep several days covered in the refrigerator. Sometimes if I have 1/2 cup or so left, I use it as a base for vinaigrettes, chicken or fish marinades.
Poured as is over grilled meats, leftover gazpacho is refreshing, light and delicious.
If you’ve made this low carb Roasted Pepper Gazpacho, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Roasted Red Pepper Gazpacho
Equipment
Ingredients
- 1 cup cherry tomatoes
- 2 roasted mini red, or orange, sweet peppers**
- 1 coarsely chopped Persian cucumber
- 2 tablespoons canned diced mild green chiles
- 1/2 coarsely chopped red onion
- 1 garlic clove
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon red wine (or apple cider) vinegar
Garnishes (choose any, or all):
- 1/4 cup chopped cucumber
- 1/4 cup chopped cherry tomatoes
- 1 mini red, or orange, sweet pepper, diced
- 2 tablespoons diced avocado
- 2 basil leaves
Instructions
- Place tomatoes, peppers, cucumber, chiles, red onion, and garlic in a blender (affiliate link) and process until smooth.
- Remove to a bowl. Season with salt and pepper to taste and stir in the olive oil and vinegar.
- Serve at room temperature or cover and chill until cold.
- Serve topped with any, or all, optional garnishes.
- **To Roast Peppers: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes. Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes. Carefully rub off and discard the blackened skin. Remove and discard the stems and seeds.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 3 PointsPlus (Old plan) If you like a spicy, full of fire gazpacho, then substitute hot diced green chiles for the mild ones. Alternatively, just add a pinch of cayenne or hot sauce to the final blending. If made ahead, it’s a good idea to taste before serving and re-season with salt and pepper and drop of oil and vinegar as needed. The soup absorbs the spices quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks delicious. I can’t find the instructions on roasting veggies and how long. Thanks.
Hi Sophie, I’ve added instructions for roasting the peppers. You can also roast the onion if you want or just add it raw. Your choice. Here’s a link to a good article on roasting peppers that provides more complete information: https://www.culinaryhill.com/how-to-roast-peppers/
I paid for the ecookbook bundle but have no idea where the download went to. Can it be resent please or refund my money? It was in June I believe.
Thanks.
Hi Lana – We’ve sent you an email with some download instructions for your purchase. If you are not seeing it, please be sure to check your junk/spam email folder. Thanks again for supporting Simple Nourished Living!