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Red soup topped with chopped basil in a white bowl.
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Roasted Red Pepper Soup

This light and creamy chilled roasted red pepper soup is a mouthwatering way to fill you up and cool you down without weighing you down! Made with crisp red peppers, fresh vegetables, and flavorful herbs, this cold soup is an excellent addition to your summer menu.
Course Main Course, Soup
Cuisine Spanish
Keyword Cold summer soup, Gazpacho soup, roasted red pepper soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 172kcal
Author Nandi Barta

Equipment

  • our Vitamix A2300
  • Immersion hand blender with 20 fl oz container
  • Regular blender

Ingredients

  • 1 Red bell pepper
  • 2 Tomatoes (medium) diced
  • ¼ Red onion diced
  • 1 Cucumber (medium) 1 medium Persian cucumber or ¼ English cucumber
  • 1 clove Garlic
  • ¼ cup Fresh parsley
  • 2 Tbsp Olive oil
  • 2 Tbsp Red wine vinegar
  • ½ tsp Sweet smoked paprika powder
  • ½ tsp Sea salt

Instructions

  • Turn on broiler to high. Line a baking sheet with foil.
  • Slice pepper into four or five flatish pieces around stem. Remove veins and seeds.
  • Place on the baking sheet and drizzle with 1-2 tsp/5-10ml olive oil. Place skin side up.
  • Cook under broiler for 3-4 minutes until starting to blacken in spots. Flip peppers and cook for at a further 2-3 minutes until soft slightly charred.
  • Allow to cool slightly. For a smoother soup, remove the skins.
  • Dice tomatoes, onion, cucumber, and coarsely chop garlic and parsley.
  • Place all ingredients in a blender. Blend on medium low speed until smooth.
  • For best flavour development cover and allow to sit in the fridge for 1 hour.
  • Serve chilled with chopped fresh parsley, a drizzle of olive oil, and a sprinkle of paprika or ground black pepper.

Notes

Top tips to make a delicious soup

  • You need fresh ingredients! → It is a raw vegetable soup, so freshness is crucial. 
  • Serve after chilled! → The flavors will mature if you chill the soup in the fridge for at least 3-4 hours. The soup will change color a bit (it gets darker) as the veggies and the fruit starts to break down and come together. We recommend eating it within 2-3 days though. It is raw food, so it can get spoiled fast. 
  • Fresh or dried herbs? → Well, it will not be quite the same if you use dried herbs.
Use 3-4 large pieces/175g canned roasted red pepper for a fast substitute, and reduce vinegar to 1 tbsp/15ml.