Roasted Bell Pepper Gazpacho with Gremolata

Course Soup
Total Time 1 hour
Servings 4


  • 4 Bell Peppers, quartered and seeded
  • 2 medium Tomatoes, halved
  • 1 cup ½" Onion slices
  • 2 large cloves of Garlic, crushed
  • 2 tbsp Olive Oil
  • 1 tsp ground Coriander
  • ½ English Cucumber, peeled
  • 1 tsp chopped Parsley
  • 1 tsp Tabasco or other hot sauce
  • 1 tsp fresh Lemon juice
  • 1 ½ tsp Sea Salt
  • ¼ tsp Sugar
  • ¼ cup Sour Cream or Yogurt


  • 3 tbsp chopped fresh Parsley leaves (flat-leaf)
  • 1 tsp fresh grated Lemon zest (about 1 lemon)
  • 3 Garlic cloves, minced


  1. Pre-heat broiler.

  2. Gently toss peppers, tomatoes, onion and garlic in olive oil and coriander.

  3. Transfer to a baking pan and broil until the vegetables start to char.

  4. Turn vegetables once and continue cooking until vegetables are tender.

  5. Chop ¼ of the roasted peppers and ¼ of the cucumber.

  6. Puree the remaining vegetables and any juices from the pan in a food processor.

  7. Stir in the remaining ingredients except sour cream or yogurt.

  8. Stir in the chopped peppers and cucumber and chill soup.

  9. Serve with a dollop of sour cream or yogurt and garnish with a tsp of gremolata.


  1. Mix ingredients and use to garnish and flavour meat, fish or poultry as well as potato dishes.

  2. Will keep for 1 to 2 days in an airtight container in the refrigerator.

Recipe Notes

Gremolata is a traditional Italian garnish used on Osso Buco. It livens up this gazpacho with more colour and zest.

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