Roasted Garlic Gazpacho is summer in a bowl—brimming with vibrant veggies, softly smoky garlic, and a refreshing tang that dances on your palate. This chilled Spanish soup reimagines a classic with the mellow richness of roasted garlic, making every spoonful creamy and deeply flavorful. Whether you’re lounging on a sun-drenched patio or hosting friends for an alfresco meal, this gazpacho delivers a showstopping first course that’s both comforting and cool.
Ingredients You’ll Need
Gathering the ingredients for Roasted Garlic Gazpacho is a breeze, and each one truly earns its spot. From juicy tomatoes to that heady whisper of roasted garlic, every element brings a color, texture, or bright layer of flavor to the bowl.
- Garlic (1 head): Roasting turns sharp garlic mellow, sweet, and utterly irresistible—this is the backbone of your gazpacho’s depth.
- Ripe Tomatoes (6, chopped): Lush, juicy tomatoes give the soup body and unparalleled fresh flavor—choose the ripest you can find.
- Cucumber (1, peeled and chopped): For a cool, crisp crunch and refreshing green notes in every bite.
- Red Bell Pepper (1, chopped): This adds a gentle sweetness and vibrant color that makes your gazpacho pop.
- Red Onion (1/2 small, chopped): A little goes a long way—spicy, zesty, and the perfect counterpart to juicy tomatoes.
- Tomato Juice (2 cups): Essential for a silky, pourable texture and an extra hit of tomato flavor.
- Extra Virgin Olive Oil (1/4 cup): Adds a rich, velvety mouthfeel and a peppery finish—go for the good stuff here.
- Red Wine Vinegar (2 tablespoons): For that signature tang and lift; it sparks all the other flavors to life.
- Fresh Lemon Juice (1 tablespoon): Brightens everything up with a citrusy zing.
- Smoked Paprika (1/2 teaspoon): A hint of smokiness ties in beautifully with the roasted garlic—don’t skip it if you can help it!
- Salt (1/2 teaspoon): Balances and enhances all the big, bold flavors in the soup.
- Black Pepper (1/4 teaspoon): Rounds everything out with a gentle bite of heat.
- Fresh Basil Leaves (for garnish): A shower of fragrant basil at the end seals the deal for taste and presentation.
How to Make Roasted Garlic Gazpacho
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the very top off the head of garlic to reveal the cloves within, drizzle them generously with olive oil, then wrap the entire head in foil. Pop it on a baking sheet and roast for 30 to 35 minutes until the cloves are golden, soft, and intoxicatingly fragrant. Let it cool enough to handle.
Step 2: Prep and Chop the Veggies
While the garlic is roasting, chop your ripe tomatoes, cucumber, red bell pepper, and red onion. The burst of color and aroma will get you in the mood for a brilliant summer meal. Peeling the cucumber ensures a smooth texture, but if you love extra crunch, feel free to leave some of the skin on.
Step 3: Blend It All Together
Once the garlic is cool, squeeze those buttery sweet cloves into your blender. Add the chopped tomatoes, cucumber, red bell pepper, red onion, tomato juice, olive oil, red wine vinegar, lemon juice, smoked paprika, salt, and black pepper. Blend until it’s silky smooth—take a moment to taste and adjust for seasoning.
Step 4: Chill the Gazpacho
Pour your beautiful Roasted Garlic Gazpacho into a bowl or pitcher, cover, and let it chill in the refrigerator for at least two hours. This step is magic—the flavors meld and deepen, creating a soup that is so much more than the sum of its parts.
Step 5: Serve and Garnish
Give the gazpacho a good stir, then ladle it into bowls. Top with fresh basil leaves for a burst of green aroma. For those who enjoy texture, sprinkle in a few reserved, finely chopped veggies or a drizzle more of that lush olive oil.
How to Serve Roasted Garlic Gazpacho
Garnishes
Set your bowls apart with the right finish: a generous scatter of torn basil leaves or even a few thin cucumber slices for crunch. A swirl of extra virgin olive oil glistens on top, and a light sprinkle of smoked paprika adds a beautiful fiery edge.
Side Dishes
Pair your Roasted Garlic Gazpacho with warm, crusty bread or a classic Spanish tortilla for a hearty lunch. I also love serving it alongside grilled seafood, or with a platter of marinated olives, for a Mediterranean-inspired spread.
Creative Ways to Present
For parties, pour chilled gazpacho into shot glasses for a playful appetizer. Or, serve in small jars or tumblers with mini skewers of diced veggies perched on top. A sprinkle of microgreens or edible flowers will make your gazpacho downright irresistible.
Make Ahead and Storage
Storing Leftovers
Roasted Garlic Gazpacho stores beautifully! Transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors become even more pronounced as it rests—sometimes, day two is the best!
Freezing
For longer storage, you can absolutely freeze Roasted Garlic Gazpacho. Pour cooled soup into freezer-safe containers, leaving a little room for it to expand, and freeze for up to two months. Thaw overnight in the fridge before serving chilled.
Reheating
Gazpacho is meant to be enjoyed cold, so reheating isn’t recommended. Just give it a good stir after storing, adjust seasoning if needed, and serve straight from the fridge for the most refreshing experience.
FAQs
Can I use other types of tomatoes?
Absolutely! Any ripe, juicy tomato works well—heirlooms add complexity, while cherry tomatoes boost sweetness. The key is freshness; avoid pale, mealy varieties for the best Roasted Garlic Gazpacho.
How do I make it spicier?
For more kick, add a pinch of cayenne pepper or half a small jalapeño (seeded for less heat) to the blender with your veggies. You’ll get an extra layer of zing that plays beautifully with the garlic.
Is there a way to make this even chunkier?
Of course! Reserve a few spoonfuls of chopped tomato, cucumber, and pepper before blending, then stir them back in after pureeing for gorgeous texture and an eye-catching finish.
What if I don’t have smoked paprika?
No worries! Swap in regular paprika, or a dash of hot sauce if you want a little warmth. Smoked paprika does add a special depth, but your Roasted Garlic Gazpacho will still shine without it.
Can I make this ahead for a party?
Definitely! In fact, the flavors only improve with time. Make your gazpacho the night before, give it a good stir before serving, and garnish fresh right before guests arrive.
Final Thoughts
There’s nothing quite like sharing a chilled bowl of Roasted Garlic Gazpacho with friends and family on a warm day. This recipe is endlessly satisfying—simple enough for beginners, special enough for celebrations. Give it a try and you might just find yourself making it all summer long!
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Roasted Garlic Gazpacho Recipe
- Total Time: 50 minutes (plus chilling time)
- Yield: 4 servings
- Diet: Vegan
Description
Cool off with this refreshing Roasted Garlic Gazpacho, a delicious twist on the classic Spanish cold soup. Roasting garlic brings out a sweet, mellow flavor that blends perfectly with ripe tomatoes, crunchy cucumber, and sweet bell peppers. This vegan soup is perfect for a light summer meal.
Ingredients
Roasted Garlic:
1 head garlic
Gazpacho:
6 ripe tomatoes, chopped, 1 cucumber, peeled and chopped, 1 red bell pepper, chopped, 1/2 small red onion, chopped, 2 cups tomato juice, 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, fresh basil leaves for garnish
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off garlic, drizzle with olive oil, wrap in foil, roast for 30-35 minutes.
- Prepare the Gazpacho: Squeeze roasted garlic into a blender. Add tomatoes, cucumber, bell pepper, onion, tomato juice, olive oil, vinegar, lemon juice, paprika, salt, and pepper. Blend until smooth.
- Chill and Serve: Refrigerate for 2 hours. Stir before serving and garnish with basil leaves.
Notes
- For a chunkier texture, reserve some chopped veggies and stir them in after blending.
- Serve with crusty bread or a drizzle of extra olive oil for extra richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 8g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
