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Roasted Garlic Gazpacho Recipe

Roasted Garlic Gazpacho Recipe


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4.8 from 19 reviews

  • Author: Emma
  • 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

  1. 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.
  2. 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.
  3. 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