Roasted Gazpacho – a delicious recipe with roma tomatoes, cucumber, sweet onion, green bell pepper, extra virgin olive oil, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop and sautee the onions. Sweat with salt.
2
Chop off the top of the garlic and bulb drizzle olive oil into the bulb. Cut the tomatoes in half. Broil the tomatoes, bell pepper, and garlic for about 15 minutes. The top of the garlic should slightly blacken, the tomatoes should brown and the bell pepper skin should blacken and crack.
3
Take the roasted veggies outof the oven. While still hot, put bell pepper in a closed container (bowl with plate over the top works) for a couple minutes. This sweats the bell pepper and the skin comes off easier. Peel off the skin. Cut the pepper in half, gut and seed it. Let the rest of the veggies cool a little.
4
Skin the cucumber.
5
Throw tomatoes, cucumber, bell pepper, onion, seven cloves of roasted garlic, wet ingredients, and cumin in a food processor.
6
Add Worchestershire, Tabasco, salt, and pepper to taste.
7
Chill.
8
Garnish. Serve cold.
383
kcal
Calories
30
g
Fat
25
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 25 roma tomatoes, medium cucumber, medium sweet onion, green bell pepper, and more.
Yes, Roasted Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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