Roasted Vegetable Gazpacho Recipe

Name: Roasted Vegetable Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 beefsteak tomatoes, cut into large chunks; 2 medium zucchini, cut into large chunks; 1 medium eggplant, cut into large chunks; 2 medium onions, peeled and cut into large chunks; 10 garlic cloves, peeled; 6 tablespoons extra virgin olive oil; 4 cups roasted vegetable broth or 4 cups vegetable broth; 1/4 cup sherry wine vinegar; black pepper; 4 slices stale bread; chopped fresh cilantro (to garnish)

Servings: persons

4 beefsteak tomatoes, cut into large chunks
2 medium zucchini, cut into large chunks
1 medium eggplant, cut into large chunks
2 medium onions, peeled and cut into large chunks
10 garlic cloves, peeled
6 tablespoons extra virgin olive oil
4 cups roasted vegetable broth or 4 cups vegetable broth
1/4 cup sherry wine vinegar
black pepper
4 slices stale bread
chopped fresh cilantro (to garnish)

1
Preheat oven to 400 degrees F.
2
Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
3
Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
4
Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
5
Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
6
Refrigerate several hours. Serve garnished with fresh chopped cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 beefsteak tomatoes, cut into large chunks, 2 medium zucchini, cut into large chunks, 1 medium eggplant, cut into large chunks, 2 medium onions, peeled and cut into large chunks, and more.

Yes, Roasted Vegetable 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.

Roasted Vegetable Gazpacho

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