Roasted Red Pepper & Tomato Gazpacho

Because it’s summer I prefer things lighter and simpler. Scorching hot days make you want to just jump in the ocean, or prop yourself in front of the air conditioner, anything other than turning on the stove.  So what does one do when you’re craving your favorite comfort food? The last thing I want to do is sip on a hot bowl of tomato goodness that hugs me with comforting warmth. How do I satisfy my craving while still keeping my cool? Well, gazpacho of course!

I haven’t made a chilled soup before, but it’s been on my culinary bucket list for quite some time now and I blame this unseason-like desire to this soup from The Sprouted Kitchen. I love raw tomatoes, always have, especially when simply seasoned with salt and pepper, drizzled with olive oil and fresh basil. Ideally I would make this soup with fresh grilled tomatoes, but since I couldn’t keep myself from eating them throughout the week, I choose to add the fresh smokiness flavor by incorporating a roasted red pepper.   I usually prefer a chunkier gazpacho, but decided to blend mine slightly longer. I topped this gazpacho with fresh chopped cucumber and enjoyed it along cayenne spiced grilled shrimp. Although the temptation within me would much rather have topped this chilling comfort with a toasted slice of french baguette and melting mozzarella.