Ibizan Tomato and Roasted Pepper Gazpacho
Savor the essence of Ibiza with this refreshing and vibrant gazpacho, brimming with the flavors of ripe tomatoes, roasted peppers, and a medley of Mediterranean herbs.
Equipment
- Oven or broiler
- Baking sheet
- Bowl
- Plastic wrap
- Blender or food processor
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 lbs ripe tomatoes coarsely chopped
- 1 large red bell pepper
- 1 cucumber peeled and chopped
- 1 small red onion chopped
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1 cup cold water if needed for consistency
Instructions
- Begin by preheating your oven's broiler. Place the red bell pepper on a baking sheet and broil, turning occasionally, until the skin is charred on all sides. This should take about 10 minutes.
- Once charred, transfer the pepper to a bowl and cover with plastic wrap to steam for about 10 minutes, which will help loosen the skin.
- Peel the pepper, remove the seeds and stem, and chop it into rough pieces.
- In a large bowl, combine the coarsely chopped tomatoes, roasted red pepper, cucumber, red onion, and garlic cloves.
- Transfer this mixture in batches to a blender or food processor, adding some of the olive oil and sherry vinegar to each batch. Blend until smooth.
- After blending, pour the gazpacho into a large container and stir in the sea salt, freshly ground black pepper, and smoked paprika.
- Finely chop the basil and parsley leaves and add them to the gazpacho, stirring to distribute evenly.
- If the gazpacho is too thick, adjust the consistency by adding cold water a little at a time until you achieve the desired texture.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving, allowing the flavors to meld together.
- Serve the gazpacho cold, drizzled with a little extra olive oil and garnished with additional chopped herbs if desired.
Notes
For an authentic Ibizan touch, consider adding a slice of day-old bread soaked in water to the vegetables before blending. This will give the gazpacho a heartier texture.
Adjust the seasoning with additional salt, pepper, or vinegar to taste after chilling.
Garnish with croutons, chopped hard-boiled eggs, or diced ham for an extra layer of flavor and texture.
Always use the freshest ingredients possible to ensure the best flavor, and opt for organic produce if available.