Gluten-Free Soups & Salads Vegan Vegetarian

Chilled Roasted Red Pepper Gazpacho with Basil-Infused Olive Oil

Name: Chilled Roasted Red Pepper Gazpacho with Basil-Infused Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: INGREDIENTS; 4 large red bell peppers; 1 medium cucumber, peeled and chopped; 1 small red onion, chopped; 2 cloves garlic, minced; 3 cups vegetable broth; 1/4 cup red wine vinegar; Salt and pepper, to taste; 1/4 cup fresh basil leaves; 1/2 cup olive oil

by Linda October 8, 2026

written by Linda October 8, 2026

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On hot summer days, nothing beats a cool, refreshing bowl of gazpacho. This roasted red pepper version shines with vibrant flavors and a gorgeous hue that will make your taste buds dance.

The smoky sweetness of roasted red peppers is beautifully complemented by fresh basil-infused olive oil, creating an elegant starter that’s both simple and satisfying.

Perfect for entertaining or a light lunch, serve this gazpacho with crusty bread and enjoy the bright flavors that celebrate the season’s best produce.

Chilled Roasted Red Pepper Gazpacho with Basil-Infused Olive Oil

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 120 calories 14g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

4 large red bell peppers
1 medium cucumber, peeled and chopped
1 small red onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1/4 cup red wine vinegar
Salt and pepper, to taste
1/4 cup fresh basil leaves
1/2 cup olive oil

Instructions

Preheat your oven to 400°F (200°C).
Cut the red bell peppers in half, remove seeds and stems, and place them cut-side down on a baking sheet.
Roast the peppers in the oven for 25-30 minutes until the skins are blistered and blackened.
Remove from the oven and let the peppers cool slightly. Once cool, peel off the skins and chop the flesh.
In a blender, combine the roasted peppers, cucumber, red onion, garlic, vegetable broth, and red wine vinegar. Blend until smooth.
Season with salt and pepper to taste, then chill the gazpacho in the refrigerator for at least two hours.
To make the basil-infused olive oil, blend the basil leaves with the olive oil until smooth. Strain through a fine sieve if desired.
Serve the chilled gazpacho in bowls, drizzled with basil-infused olive oil. Garnish with extra basil leaves if desired.

Notes

Tip: For a creamier texture, add a splash of coconut milk or Greek yogurt to the gazpacho before blending.

For an extra kick, consider adding a splash of hot sauce or a diced jalapeño to the gazpacho before blending.

Chill the gazpacho for at least two hours before serving to allow the flavors to meld beautifully.

If you can’t find fresh basil, a drizzle of good quality extra virgin olive oil or even a sprinkle of fresh parsley can make a lovely substitute.

Store leftovers in an airtight container in the refrigerator for up to three days. This dish is great served with grilled shrimp or croutons for added texture!

basil oil gazpacho roasted red pepper

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Chilled Roasted Red Pepper Gazpacho with Basil-Infused Olive Oil

Chilled Roasted Red Pepper Gazpacho with Basil-Infused Olive Oil

Ingredients

Instructions

Notes

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