Prep time: 15-20 minutes
Cook time: 15 -20 minutes
Chill time: 60 minutes
Serves: 4
This reimagined gazpacho combines the sweetness of roasted red pepper with the refreshing coolness of cucumber and the tang of vine-ripened tomatoes. It's topped with crumbled feta, fresh basil, and crispy croutons — an irresistible blend of flavours and textures.
A bold yet refreshing summer starter, perfect for warm days when you crave something light but full of character.
INGREDIENTS
- 1 red bell pepper
- 1 English cucumber, peeled and chopped
- 4 vine tomatoes, quartered
- 1 garlic clove, minced
- About 1/4 baguette's crumb, torn into pieces
- 60 ml (1/4 cup) Maison Orphée Red Wine Vinegar
- 80 ml (1/3 cup) Maison Orphée Extra Virgin Olive Oil
- 250 ml (1 cup) bread cubes, for croutons
- 120 ml (1/2 cup) crumbled feta
- Fresh basil, for garnish
INSTRUCTIONS
- Preheat your oven to broil. Place the whole pepper on a baking tray and broil for 10-15 minutes, turning every few minutes until the skin is blackened and blistered.
- Immediately, cover with aluminum foil and let rest for 5-10 minutes. Remove the skin, seeds, and stem. Cut the flesh into chunks.
- In a blender, combine the roasted pepper, peeled cucumber, tomatoes, garlic, bread crumbs, and red wine vinegar. Blend until smooth.
- With the blender running, slowly drizzle in the olive oil until fully incorporated. Season with salt and pepper to taste.
- Transfer the gazpacho to an airtight container and refrigerate for at least 1 hour to let the flavours meld.
- Pour the chilled gazpacho into bowls. Top with cucumber cubes, golden croutons, crumbled feta, fresh basil leaves, and a final drizzle of olive oil.