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Charred Green Bell Pepper Gazpacho

Updated: May 9

Serves: 4 Total Time: 1 hour 30 minutes


2 cups sourdough bread, cubed

4 each green bell pepper, charred*, peeled, seeded, and chopped

1 ¾ cup english cucumber, chopped

¼ cup + 1 tablespoon shallot, chopped

1 ½ cups water

¼ cup extra virgin olive oil

¼ cup aged sherry vinegar

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cumin


Garnish with croutons or choice of protein or veggie


  1. Fill a medium bowl with about ¾ cup of water. Add the bread and stir together until all the cubes are soaked. Let sit for 20 minutes. Squeeze out the excess water and place in a clean bowl.

  2. Add the green bell pepper, english cucumber, and shallot to the bread and mix to combine.

  3. Working in batches as necessary, puree the vegetable and bread mixture in a blender with the water for about 3 minutes.

  4. Transfer the soup to a large bowl and stir in the extra virgin olive oil, aged sherry vinegar, salt, black pepper, and cumin. Taste and adjust seasoning as desired.

  5. Chill the soup for about 1 hour prior to serving. This allows the flavors time to marry.

  6. Serve with your choice of garnish.

*For best results, char the green bell peppers over an open flame or on a grill over medium-high heat. About 2 minutes on each side. To remove the skin, place the charred peppers in a large bowl and cover with plastic wrap. Let sit for 10 minutes, the steam will make them easier to peel.

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