Roasted Gazpacho
Transform your summer soup game with this vibrant and flavorful Roasted Gazpacho recipe, a smoky twist on the classic chilled favorite. Made with a medley of roasted Roma tomatoes, red bell peppers, onions, and garlic, this dish packs a rich depth of flavor that's perfectly balanced by refreshing cucumber and a tangy splash of sherry vinegar. Roasting the vegetables brings out their natural sweetness while adding a subtle charred complexity. Blended to your preferred texture—smooth or slightly chunky—and chilled until perfectly refreshing, this gazpacho is easy to prepare and ideal for warm-weather dining. Garnish with a drizzle of olive oil and fresh parsley, and serve with crusty bread for a sophisticated yet simple appetizer or light meal. Perfect for summer entertaining, this Roasted Gazpacho is a healthy, gluten-free, and vegan-friendly recipe that’s destined to impress!
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Recipe Information
Ingredients
- 6 whole Roma tomatoes
- 2 whole red bell peppers
- 1 large cucumber
- 1 medium red onion
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 cup vegetable broth
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf optional crusty bread for serving
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut the Roma tomatoes in half, the red bell peppers into quarters (seeds removed), and the red onion into thick slices.
Place the tomatoes, bell peppers, onion slices, and garlic cloves on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
Roast the vegetables in the preheated oven for 20 minutes, or until they are softened and slightly charred.
While the vegetables are roasting, peel the cucumber, cut it into chunks, and set aside.
Once the roasted vegetables have cooled slightly, transfer them to a blender or food processor. Add the cucumber, sherry vinegar, and vegetable broth.
Blend the mixture until smooth. For a slightly chunky texture, pulse the blender rather than blending continuously.
Taste and adjust the seasoning, adding more salt and pepper if needed.
Refrigerate the gazpacho for at least 2 hours to chill and allow the flavors to meld together.
Before serving, drizzle each bowl with a touch of olive oil and garnish with fresh parsley. Serve with crusty bread if desired.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5003 mg | 218% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 40.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3061 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
