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Yellow Bell Pepper Gazpacho

Photo: Jennifer Causey
Active time 15 mins
Total time 1 hr, 15 mins

Serves 6 (serving size: 1 cup soup, about 1 1/2 tbsp. relish, and 1/2 tsp. oil)

This soup just screams "summer" with its bright, refreshing flavor and cool temperature. Holding out a little bit of the bell pepper and tomato for a fresh relish garnish adds textural variety—some crunch and chew to contrast the smooth soup. A high-powered blender will yield the silkiest results, but a regular blender works well, too (just be sure to blend for several minutes). You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving.


  • 1 3/4 pounds yellow bell peppers (about 4 medium)
  • 1 1/2 pounds yellow tomatoes (about 2 large tomatoes)
  • 1 1/2 cups peeled seeded chopped cucumber
  • 2 garlic cloves
  • 2 tablespoons sherry vinegar
  • 3/4 teaspoon kosher salt
  • 5 tablespoons olive oil, divided
  • 1 1/2 tablespoons fresh lemon juice, divided
  • 2 tablespoons thinly sliced green onions (white parts only)

Nutrition Information

  • calories 161
  • fat 11.9 g
  • satfat 1.6 g
  • monofat 8.3 g
  • polyfat 1.3 g
  • protein 3 g
  • carbohydrate 13 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 270 mg
  • calcium 35 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Dice bell peppers to equal 1/4 cup; reserve. Dice tomatoes to equal 1/4 cup; reserve. Roughly chop remaining bell peppers and tomatoes, and place in a blender. Add cucumber, garlic, vinegar, salt, 3 tablespoons oil, and 1 tablespoon lemon juice to blender; process on high until very smooth, 1 to 2 minutes. Chill 1 hour.

  2. Stir together reserved 1/4 cup bell peppers and 1/4 cup tomatoes in a small bowl. Add onion slices and remaining 1 1/2 teaspoons lemon juice, and toss. Ladle chilled soup evenly into each of 6 bowls. Top each serving with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons oil.