Smokey Roasted Gazpacho Recipes

ROASTED VEGETABLE GAZPACHO RECIPE

Roasted Vegetable Gazpacho Recipe image

This delicious roasted vegetable gazpacho recipe is a perfect soup for summer. The smoky vegetables make a gorgeous gazpacho!

Provided by Lauren Aloise

Categories Soup

Time 20m

Number Of Ingredients 16

Ingredients

5 ripe plum tomatoes
1/2 clove of fresh garlic
1 small spring onion (or a small sweet onion and a couple of scallions)
1 green bell pepper
1/2 red bell pepper
1 small jalapeño pepper
1 small cucumber (peeled)
1/2 cup cold water (you might need more)
1/3 cup extra virgin olive oil
1/4 t ground red pepper (we used Esplette pepper, you could use cayenne as well)
A handful of parsley
A handful of cilantro (optional)
1/4 t cumin
1/2 t salt (to start)
1/2 t sherry or red wine vinegar (you can add more if you like)
1/2 a lemon (juiced)

Steps:

Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
Cut the tomatoes into chunks and remove the core if it's too fibrous.
Cut the bell peppers into chunks and remove the seeds.
Remove the jalapeño seeds if you don't want this to be too spicy. (I keep them!)
Cut the onion into chunks.
Add all of the charred vegetables into a blender, along with the peeled cucumber, one clove of raw garlic, the parsley and cilantro.
Pulse a couple of times, then add the cold water, sherry vinegar, lemon juice, and spices.
Blend on high and as blending, slowly add the olive oil.
Taste and if necessary add more cold water, olive oil, lemon juice or seasoning.
Chill in the fridge until ice cold.
Enjoy topped with some additional diced cucumber, and homemade croutons (both optional!).

Nutrition Facts : Calories 201.15 kcal, Carbohydrate 9.06 g, Protein 1.92 g, Fat 18.5 g, SaturatedFat 2.56 g, Sodium 302.28 mg, Fiber 2.93 g, Sugar 5.01 g, ServingSize 1 serving

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