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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Cut the Roma tomatoes in half, the red bell peppers into quarters (seeds removed), and the red onion into thick slices.

Step 3

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.

Step 4

Roast the vegetables in the preheated oven for 20 minutes, or until they are softened and slightly charred.

Step 5

While the vegetables are roasting, peel the cucumber, cut it into chunks, and set aside.

Step 6

Once the roasted vegetables have cooled slightly, transfer them to a blender or food processor. Add the cucumber, sherry vinegar, and vegetable broth.

Step 7

Blend the mixture until smooth. For a slightly chunky texture, pulse the blender rather than blending continuously.

Step 8

Taste and adjust the seasoning, adding more salt and pepper if needed.

Step 9

Refrigerate the gazpacho for at least 2 hours to chill and allow the flavors to meld together.

Step 10

Before serving, drizzle each bowl with a touch of olive oil and garnish with fresh parsley. Serve with crusty bread if desired.

Nutrition Facts

Serving size	1872.8 grams (1872.8g)

Amount per serving	% Daily Value*
Calories	1795

Total Fat 60.10g	77%
Saturated Fat 10.80g	54%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 5003mg	218%
Total Carbohydrate 270.20g	98%
Dietary Fiber 24.00g	86%
Total Sugars 40.10g
Protein 49.50g	99%

Vitamin D 0IU	0%
Calcium 356mg	27%
Iron 16mg	91%
Potassium 3061mg	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.

Source of Calories

Fat: 29.7%

Protein: 10.9%

Carbs: 59.4%