Beat the heat this summer with our chilled Roasted Red Pepper and Chickpea Gazpacho, a vibrant and nutritious twist on the classic Spanish dish. This smooth and creamy soup showcases the sweet, smoky flavor of roasted red peppers, perfectly blended with protein-rich chickpeas for an added depth of flavor.
It’s not just delicious; this gazpacho is packed with vitamins and is vegan-friendly, making it an ideal choice for those seeking healthy options. The finishing touch? A homemade basil drizzle that adds a fragrant, herbaceous note to each satisfying spoonful!
Ingredients
INGREDIENTS
- 4 large roasted red peppers, peeled and seeded
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- For the Basil Drizzle:
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Blend roasted red peppers, chickpeas, vegetable broth, garlic, olive oil, and red wine vinegar in a blender until smooth.
- Season with salt and black pepper to taste and blend again to combine.
- Transfer the gazpacho to a bowl and refrigerate for at least 2 hours to chill.
- In a separate blender or food processor, combine basil leaves, olive oil, lemon juice, and salt to make the basil drizzle; blend until smooth.
- To serve, ladle the chilled gazpacho into bowls and drizzle with the basil sauce.
Notes
Tip: Enhance your gazpacho with diced cucumbers or tomatoes for added texture and freshness.
For best results, allow your gazpacho to chill for at least two hours before serving to allow the flavors to meld beautifully. If you prefer a chunkier texture, reserve some diced roasted peppers and chickpeas to stir in just before serving.
Feel free to customize the herbs in the drizzle or add a touch of heat with red pepper flakes. This gazpacho can be stored in the fridge for up to three days — just give it a good stir before serving.
