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
