Roasted Vegetable Gazpacho Soup

  • Serves: Makes 1 gallon
  • Baking Temp (degrees F): 375 roasting vegetables
  • Views: 2346
  • Comments: 0

Variation: Chunky Vegetable Gazpacho

Do you know why this chilled Roasted Vegetable Gazpacho Soup is so good? It uses roasted vegetables which fill it with lots of concentrated flavor, plus it's low in calories and is vegetarian and vegan. This gazpacho can also pack a bit of a spicy punch by adding in an optional small Jalapeno pepper. And you can add any type of vegetable you desire; it's a kind of do-it-your-own-way cold summer soup. Gazpacho is best made the day before and then refrigerated overnight so the flavors can combine and develop. It's served cold as a refreshing and healthy summer soup.

Best of all is that you can use your really ripe tomatoes and other produce that need not be wasted! This is a perfect way to use your ugly or imperfect produce, or that which is over-ripe or left-over that lurks in bits and pieces in your refrigerator that you hate to throw away. You don't have to worry about the flavor and look of the ingredients. Roasting enhances and concentrates the flavors in the vegetables; the sugars in the vegetables caramelize, which produce aromatic chemicals, and the water from them evaporates, making for a more concentrated taste.

That's why this is my go-to and favorite cold summer soup! This recipe has been adapted from Sara at The Kitchen Sink Blog. Follow her on Instagram.
VEGETABLE INGREDIENTS HELP / VEGAN / VEGETARIAN RECIPE HELP

INGREDIENTS
1 pound ripe plum tomatoes
1 large red bell pepper or a few baby bell peppers, cored, seeded and cut into large strips
1 large green bell pepper, cored, seeded and cut into large strips
1 medium-size Vidalia or sweet onion, cut into fourths
1 medium zucchini, cut in chunks
1 small Jalapeno, optional, cut into half and de-seeded
3 tablespoons (or more) extra-virgin olive oil
Salt and pepper to taste

3 cups passata or 23 oz puréed tomatoes or tomato juice
3 tablespoons rice wine vinegar
2 tablespoon extra virgin olive oil or olive oil mayonnaise 
1 tablespoon Worcestershire sauce

2 teaspoons Tabasco
Fresh parsley, basil and oregano, roughly chopped

1 cup (more or less) tap water 
Salt and pepper to taste

INSTRUCTIONS
STEP I: ROAST THE VEGETABLES

1.Position an oven rack to the center of the oven. Heat oven to 375 degrees F.
Line one or two rimmed baking sheets with foil.

2. Place the cut vegetables on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. 
Toss lightly with a large spoon. Make sure the vegetables are somewhat evenly spaced.

3. Roast in the oven for 20 - 30 minutes, until softened, tossing the vegetables with a large spoon half way through.

4. Remove from the oven and allow to cool in its pan on a wire cake rack.

5. Clean off any charred areas, if desired.

STEP II: MAKE THE GAZPACHO
1. Place the roasted and cooled vegetables in the food processor, fitted with a steel blade.

2. Add the passata or puréed tomatoes, rice wine vinegar, olive oil, Worcestershire sauce, Tabasco, and parsley, basil and oregano.

3. Pulse the food processor until smooth.

4. Slowly add water, and pulse after each addition, until you reach your desired soup thickness.
SARAH SAYS: You want to gazpacho to be somewhat thick. 
It will thicken more overnight, and you can add in more water the next day if too thick.

5. Add salt and pepper to taste.

6. Pour gazpacho into a large bowl or pitcher, and chill well, preferably overnight, before serving.  

SERVE
1. Remove gazpacho from the refrigerator. Stir well. Add more water and salt and pepper to correct, if necessary.

2. Serve in individual bowls or containers and garnish with more vegetables.

STORAGE
Store, well-covered in the refrigerator for a few days or more.

VARIATION
Chunky Vegetable Gazpacho by Sarah Phillips
1. Omit roasting the vegetables in Step I, above.

2. In Step II, process each vegetable in a food processor fitted with a steel blade, until coarsely chopped.
Do NOT overprocess.
 
Process the parsley, basil and oregano in the food processor until finely chopped.

3. After each vegetable  and the herbs (parsley, basil, oregano) have been processed, combine them in a large bowl and add the the passata or puréed tomatoes, rice wine vinegar, olive oil, Worcestershire sauce, and Tabasco.
Mix well.

4. Slowly add water, and mix well after each addition, until you reach your desired soup thickness.
SARAH SAYS: You want to gazpacho to be somewhat thick.
It will thicken more overnight, and you can add in more water the next day if too thick.

5. Add salt and pepper to taste.

6. Chill well, preferably overnight, before serving.

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