Roast Pepper Gazpacho with Smoked Mussels
I’m a gazpacho fan, but I’m often turned off by the flavor of raw peppers—they can be a little overpowering and bitter. So in this version I use roasted peppers; roasting softens their flavor and brings a great harmony to the dish. (Jarred roasted peppers work fine here.) If you like classic gazpacho, then by all means use raw peppers. I like the addition of the smoked mussels; it’s an easy and economical way to turn a simple soup into a light lunch.
- 1 cucumber, peeled and roughly chopped
- 1/2 yellow onion, roughly chopped
- 2 large ripe tomatoes, roughly chopped
- One 7-ounce bottle roasted peppers, drained, or 2 red bell peppers, roasted, peeled, and seeded
- 1 clove garlic, peeled
- 3/4 cup plus 2 tablespoons water
- 2 tablespoons kosher salt
- 1 tablespoon vinegar, preferably red wine
- 1/4 cup extra-virgin olive oil
- One 7-ounce can smoked mussels
Combine all the ingredients, except the olive oil and mussels, in a blender. Pulse to engage the blades, then slowly increase the speed until you have a superfine purée. Remove to a bowl and chill for at least 1 hour and up to a day.
Whisk in the olive oil and adjust the seasoning if necessary.
Divide the mussels among the bowls, then ladle the soup into the bowls and serve.
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