In the middle of summer, besides the classic cold rice salads and pasta salads, I often prepare cold soups and purees, perhaps accompanied by croutons. One of my latest discoveries was the cold bell pepper soup (or bell pepper gazpacho), which pleasantly surprised me. Inspired by the classic Spanish gazpacho, this soup has a more delicate and less acidic flavor, while the crumbled feta adds a pleasant sweet-salty contrast. The cold bell pepper soup is made with oven-roasted peppers or microwave-cooked peppers: a great alternative on hot days. The other ingredients – cucumbers, a bit of red onion, and basil – are added raw directly into the blender. The cold bell pepper soup with feta will win you over at the first taste and I am sure it will become one of your favorite cold summer first courses!
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Microwave
- Cuisine: Spanish
- Seasonality: Summer
- Energy 283.11 (Kcal)
- Carbohydrates 26.38 (g) of which sugars 11.19 (g)
- Proteins 10.40 (g)
- Fat 14.88 (g) of which saturated 6.02 (g)of which unsaturated 2.67 (g)
- Fibers 5.38 (g)
- Sodium 696.04 (mg)
Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Bell Pepper Gazpacho
- 1.3 lbs bell peppers (roasted = about 4 medium peppers)
- 11 oz cucumbers
- 8 leaves basil
- 0.7 oz red onion
- 5.6 oz feta
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 slices bread (to accompany; I use gluten-free)
Tools
- 1 Microwave Oven
- 1 Cutting Board
- 1 Knife
- 1 Blender large
How to Prepare Bell Pepper Gazpacho with Feta
To prepare the cold bell pepper soup, you will need cooked and peeled peppers (1). You have two options: you can roast them in the oven with this recipe or cook them in the microwave, following the instructions you find here. In both articles, you will find all the tips for peeling them easily. Peel the cucumber and cut it into cubes (2).
Peel the onion and slice it (3). Place in a large blender or in the jar of the blender the bell pepper pieces, diced cucumber, onion, basil leaves, a pinch of salt – do not overdo it, considering that feta is already very flavorful – a pinch of pepper, and 2 tablespoons of oil (4).
Also pour in the very cold water (5). Blend everything for a minute or two until you get a homogeneous and fairly thick mixture (6). Place the bell pepper gazpacho in the refrigerator for at least 30 minutes to serve it cold.
Shortly before serving, crumble the feta with a knife (7). Briefly toast the slices of bread and cut them into cubes to make croutons. Divide the bell pepper cream into 4 bowls and distribute the crumbled feta and bread croutons on top (8).
Garnish the cold bell pepper soup with a few basil leaves and a pinch of pepper and serve it immediately.
Storage
The cold bell pepper soup keeps in the refrigerator, sealed in a glass container, for 2 or 3 days.
Tips and Variations
The bell pepper gazpacho can also be made with cooked peppers left over from other recipes; just be careful with the salt: if the peppers are already salted, do not add more to the soup, also considering the saltiness of the feta. The proportion between peppers and cucumbers can vary according to taste and needs, as well as the amount of water can be increased or decreased depending on whether you want a thicker or more liquid soup.
FAQ (Questions and Answers)
What can I use instead of feta?
I find that feta is perfect for this preparation because it gives the gazpacho a salty and at the same time tangy note; but if you don’t like it, you can replace it with grated salted ricotta.
