Roasted Red Pepper Gazpacho Recipe

This Roasted Red Pepper Gazpacho recipe is a refreshing chilled soup that combines smoky grilled red peppers, ripe tomatoes, crisp cucumber, fresh herbs, and tangy pepperoncini into a vibrant summer dish. Featured on Maddie and Kiki’s BBQ Barn Season 2, this Spanish-inspired gazpacho brings together fresh garden vegetables and smoky barbecue flavors for a light yet satisfying appetizer.

The Inspiration

Gazpacho is one of Spain’s most iconic cold soups, originating in the Andalusia region where hot summers inspired cooks to create refreshing dishes using fresh vegetables, olive oil, vinegar, and herbs. Traditionally prepared with tomatoes, cucumbers, peppers, garlic, and bread, gazpacho has evolved into countless regional and modern variations.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo give this classic chilled soup a barbecue-inspired twist by grilling the red bell peppers before blending them. Charring the peppers enhances their natural sweetness while introducing subtle smoky notes that pair beautifully with ripe tomatoes and fragrant basil.

The addition of pepperoncini peppers contributes a gentle tang and mild heat, while fresh tarragon and basil add layers of herbaceous flavor. Cucumber keeps the soup cool and refreshing, and vegetable stock provides body without overpowering the fresh vegetables. A finishing drizzle of olive oil elevates the presentation while adding richness to every spoonful.

Ingredients

• 4 red bell peppers, seeded and quartered
• 4 medium vine tomatoes, roughly chopped
• 4 pickled pepperoncini peppers, roughly chopped
• 5 green onions, roughly chopped
• 2 garlic cloves, smashed
• 1 whole English cucumbers, roughly chopped, skin on
• 3 tbsp fresh basil, roughly chopped, plus more for garnish
• 1 tbsp fresh tarragon, roughly chopped
• 1 cup vegetable stock
• 1 tbsp white wine vinegar
• 1 tsp smoked paprika
• Salt and white pepper to taste
• Olive oil, to drizzle

Methods

• Pre-heat grill on high.
• Coat the sections of red bell pepper in olive oil.
• Place peppers on the grill and char on all sides for 4-5 minutes each.
• Remove from the grill, let chill for 2-3 minutes and rub off the excess black charred pieces.
• Place charred red bell pepper, tomatoes, pepperoncini peppers, green onions, garlic, cucumber, 3 tbsp basil, tarragon, veg stock, vinegar and paprika.
• Process until almost smooth, but a tiny bit chunky.
• Adjust seasoning with salt and pepper and add a splash of vinegar if the acidity is not right.
• Serve and garnish with remaining basil and a drizzle of olive oil.

Serving Suggestions

This Roasted Red Pepper Gazpacho is an excellent appetizer for summer barbecues, garden parties, brunches, and outdoor entertaining. Its refreshing flavor pairs beautifully with grilled seafood, barbecue chicken, smoked pork, steak, vegetable skewers, or artisan bread. The chilled soup also works wonderfully as a light lunch served alongside fresh salads, toasted sandwiches, or grilled flatbreads.

For an elegant presentation, serve the gazpacho in chilled bowls, small glasses, or appetizer shooters for cocktail parties. Garnish each serving with additional basil, diced cucumber, finely chopped tomatoes, or a drizzle of extra virgin olive oil. The bright colors and fresh flavors make it a beautiful addition to warm-weather menus and holiday entertaining.

Final Thoughts

This Roasted Red Pepper Gazpacho recipe brings together the freshness of classic Spanish cuisine with the smoky flavor of barbecue grilling. Charring the red peppers adds depth and sweetness, while ripe tomatoes, crisp cucumber, fresh herbs, and tangy pepperoncini create a perfectly balanced chilled soup.

Whether you’re entertaining guests, preparing a healthy lunch, or looking for a unique starter before a barbecue feast, this chilled roasted red pepper gazpacho delivers fresh flavor, elegant presentation, and seasonal appeal in every bowl.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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