Roasted-red Pepper Gazpacho Recipe
Stuffed olive, crème fraîche, fennel fronds
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Ingredients
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Gazpacho Ingredients
Method
Preparation Directions
- 1
Prepare the Vegetables
Chop the tomatoes, cucumber, and red onion into small pieces. Mince the garlic cloves.
- 2
Blend the Ingredients
In a blender, combine the roasted red peppers, chopped tomatoes, cucumber, red onion, and minced garlic. Blend until smooth.
- 3
Add Seasoning
While blending, slowly drizzle in the olive oil and red wine vinegar. Add salt and black pepper to taste.
- 4
Chill the Gazpacho
Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
- 5
Serve
Serve the chilled gazpacho in bowls, garnished with a dollop of crème fraîche and stuffed olives. Top with fennel fronds for an elegant touch.
