Roasted Vegetable Gazpacho

Roasted Vegetable Gazpacho
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Traditional Gazpacho, a Spanish soup is made with fresh, raw vegetables. However, I find that roasting the veggies first really adds sweetness and depth of flavor that makes this version special. Garnishing with diced avocado helps to make this soup a filling meal. You could even add a couple of slices of toasted sourdough to round it out.
  • 8 Roma tomatoes, quartered
  • 1 red pepper, seeded and chopped into large chunks
  • 1 poblano pepper, seeded and chopped into large chunks
  • 1 Vidalia onion, peeled and chopped into 8 wedges
  • 4 cloves garlic, peeled and smashed
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper
  • 1 cucumber, peeled and cut into 2 inch pieces
  • ¼ bulb fennel, cut into 1 inch pieces
  • ½ cup vegetable broth, or amount to reach desired consistency
  • 2 tbsp Balsamic vinegar
  • fresh basil and cilantro for garnish
  • diced avocado for garnish
  1. Toss the Roma tomatoes, red pepper, poblano pepper, onion and garlic with the olive oil, sea salt and pepper. Spread out on a large baking tray and roast for 1 hour at 350.
  2. Remove from oven and allow to cool to room temperature.
  3. Put the roasted vegetables in a blender along with ½ cup vegetable broth and the cucumber and fennel.
  4. I like to blend this until its mostly smooth, but has a few chunks for texture.
  5. Adjust the consistency with vegetable broth if necessary.
  6. Add in the Balsamic and taste for seasoning.
  7. Garnish with fresh herbs and avocado.


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