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Paleo Roasted Red Pepper Italian Gazpacho Recipe

Louise Hendon | August 17
Paleo Roasted Red Pepper Italian Gazpacho Recipe

This is a guest post from Danielle. Danielle posts all sorts of Paleo goodness over at http://thepaleovangelist.com. Read more about her Paleo journey here and follow her delicious food journey on Instagram @thepaleovangelist.

Paleo Roasted Red Pepper Italian Gazpacho Recipe

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Paleo Roasted Red Pepper Italian Gazpacho Recipe


  • Prep Time: 45 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Cuisine: Italian

Ingredients

  • 3 red bell peppers, halved and seeded
  • 5 plum tomatoes, halved and seeded
  • ½ large sweet onion, sliced into a few large chunks
  • ½ bulb fennel, sliced into a few large chunks
  • 1 head of garlic
  • ½ tsp red pepper flakes
  • 1 Tablespoon fresh oregano, roughly chopped
  • 2 Tablespoon fresh parsley, roughly chopped
  • 1 Tablespoon fresh basil, roughly chopped
  • 2 Tablespoon balsamic vinegar
  • 1 Tablespoon maple syrup
  • ¾ cup water (or more)
  • salt and pepper, to taste
  • ½ cup pancetta, diced (for garnish)

Instructions

  1. Pre-heat your oven to 400 degrees. While the oven is preheating, prep the vegetables. For the garlic, slice off the top of the bulb, ensuring a bit of each clove is revealed. Wrap the garlic in tinfoil.
  2. Place the bell peppers, tomatoes, onion and fennel on baking pans, being sure not to crowd the vegetables. Place the head of garlic in the oven in its tinfoil wrapper. Roast the vegetables at 400 degrees for about 20 minutes or until very soft and browned. Roast the garlic for about 30 minutes, or until brown and very soft.
  3. Once the vegetables are roasted, place them in a food processor and add the red pepper flakes, herbs, balsamic vinegar and maple syrup. Blend until completely smooth. Add salt and pepper, to taste.
  4. Add the ¾ cup water to the food processor and blend again until the water is fully combined. The gazpacho should still be pretty thick. If you want the soup to be thinner, add more water, about ¼ cup at a time.
  5. Place the gazpacho in a bowl and place in the fridge to cool for 1 hour.
  6. Just before serving, place the diced pancetta in a pan over medium-high heat and saute, stirring frequently, until browned and crispy. Top each bowl of gazpacho with the pancetta and serve.