Tomato & roasted red pepper soup

Prep work





  • 1 kg ripe tomatoes, preferably heirloom, cored and roughly chopped
  • 170 g roasted red peppers, drained (about 130 g drained)
  • 150 g chopped peeled cucumber
  • 1 small clove garlic (optional)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon hot-pepper sauce (optional)
  • 60 ml good-quality extra-virgin olive oil
  • - sea salt
  • - freshly ground black pepper
  • Amount ingredient name

Combine tomatoes,red peppers, cucumber, garlic, vinegar and hot-pepper sauce (if desired) in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and set the blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off. Season to taste with salt and black pepper.

Alternatively, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until smooth and rising steam is visible for about 4 minutes.

Serve in bowls and garnish with avocado slices, diced cucumber, crunchy croutons, chopped fresh at-leaf parsley, a drizzle of extra- virgin olive oil and/or freshly cracked black pepper.

For a gazpacho, transfer to airtight container and refrigerate until chilled for at least 1 hour or up to 4 days. Serve in chilled bowls and garnish.




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