Best Roasted Gazpacho Recipes

SUNNY'S EASY ROASTED GREEN GAZPACHO

Steps:

• For the veggies: Heat the grill to 400 degrees F.
• Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
• Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
• Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.

ROASTED TOMATO AND RED PEPPER GAZPACHO

Steps:

• Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
• Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
• Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

BRAISED AND ROASTED ROMA TOMATOES WITH GREEN ZEBRA GAZPACHO AND GRILLED SHARP CHEDDAR

Steps:

• To prepare the roasted Roma tomatoes, place tomatoes cut side down in small saute pan. Add the remaining ingredients and place over medium high heat on the stove. Simmer for 5 to 6 minutes while basting the tomatoes with the vinegar and oil. Hold at room temperature until assembling dish.
• Prepare the yellow Roma tomatoes in a small pan and, add the extra-virgin olive oil, balsamic vinegar, water, lemon juice, and allow to simmer over medium heat for a few minutes. Add the grape and pear tomatoes and continue to cook for 2 more minutes. Remove from the stove and allow to cool for 2 to 3 minutes. Next, gently remove the skins from the tomatoes, and hold at room temperature until ready to serve.
• To prepare gazpacho, combine all ingredients in a large mixing bowl. Allow to marinate for 1 to 2 hours. Add marinade to blender and blend until smooth. Refrigerate until ready to serve.
• Assemble 4 cheese sandwiches. Place a slice of yellow plum tomato on the top slice of bread of each of sandwich. Using a cookie cutter cut the sandwich into a disk or favorite shape. Add butter to hot pan, and place one of the sandwiches tomato side down and cook until golden brown. Press the sandwich with a spatula to allow the tomato slice to inlay into the bread. Repeat process for all four sandwiches.
• To assemble: In chilled individual bowls ladle 4 ounces of green gazpacho. Place a piece of yellow Roma tomato in the center of the bowl and a balsamic roasted red Roma tomato on top. Place 2 small yellow and red tomatoes in the gazpacho and put the grilled cheese on top of the Roma tomatoes in the center of the bowl. Garnish with fresh herbs such as basil, parsley, or chives.

ROASTED VEGETABLE GAZPACHO

Steps:

• Preheat oven to 400 degrees F.
• Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
• Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
• Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
• Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
• Refrigerate several hours. Serve garnished with fresh chopped cilantro.

AVOCADO AND ROASTED RED PEPPER GAZPACHO WITH SCALLOPS

Steps:

• In a blender, add tomatoes, cucumber, red pepper, celery, scallions, cilantro, parsley, vinegar, lemon juice, tomato juice, half of the avocado, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Blend until it reaches desired consistency. Chill, covered, in refrigerator for at least one hour or overnight to let flavors meld.
• Pat scallops dry and season with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Heat oil in a nonstick skillet over high heat. Add scallops and sear about 2 minutes per side (or to desired doneness), until scallops are no longer translucent.
• Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.

SKINNY FIRE ROASTED TOMATO GAZPACHO

Steps:

• In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
• Cover; refrigerate at least 1 hour to blend flavors before serving.

ROASTED GAZPACHO

Steps:

• Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
• Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
• Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
• Check seasoning, garnish and serve.

FIRE ROASTED GAZPACHO WITH TROPICAL TWIST

Steps:

• In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
• In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
• Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.

ROASTED GAZPACHO

Steps:

• Chop and sautee the onions. Sweat with salt. Chop off the top of the garlic and bulb drizzle olive oil into the bulb. Cut the tomatoes in half. Broil the tomatoes, bell pepper, and garlic for about 15 minutes. The top of the garlic should slightly blacken, the tomatoes should brown and the bell pepper skin should blacken and crack. Take the roasted veggies outof the oven. While still hot, put bell pepper in a closed container (bowl with plate over the top works) for a couple minutes. This sweats the bell pepper and the skin comes off easier. Peel off the skin. Cut the pepper in half, gut and seed it. Let the rest of the veggies cool a little. Skin the cucumber. Throw tomatoes, cucumber, bell pepper, onion, seven cloves of roasted garlic, wet ingredients, and cumin in a food processor. Add Worchestershire, Tabasco, salt, and pepper to taste. Chill. Garnish. Serve cold.

GAZPACHO WITH ROASTED PEPPERS

Steps:

• Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
• Pulse 5 times or until coarsely pureed.
• Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
• Cover and refrigerate 3 hours or until chilled.
• Sprinkle with 1/4 cup cucumber and parsley.
• Yield: 4 servings (serving size: about 1 cup).
• Note: Store soup in refrigerator up to 2 days.
• Stir and sprinkle with parsley before serving.

GAZPACHO WITH ROASTED PEPPERS

Steps:

• Combine first 4 ingredient in food processor. Add 3/4 cup of the cukes, puree coarsely. Combine the puree, juice, and the next 6 ingredients (through pepper), stir well. Cover and refrigerate 3 hours or until chilled. Sprinkle with remaining cuke and parsley.

FIRE-ROASTED TOMATO GAZPACHO

Steps:

• In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
• Cover; refrigerate at least 1 hour to blend flavors before serving.

SMOKEY ROASTED GAZPACHO

Steps:

• Preheat the oven to 400F. Place the tomatoes and garlic on a baking tray lined with non-stick baking paper. Sprinkle with salt and pepper and roast for 20-25 minutes or until soft. Meanwhile, place the red peppers under a hot grill (broiler) skin side up and grill until the skin is blackened. Place in a plastic bag, seal and allow to stand for 5 minutes, then remove the peppers and peel away the skin. Remove the skin from the tomatoes, Squeeze the garlic flesh from its skin and place in a blender with the tomatoes, peppers, sherry, paprika, sugar, oil and water. Blend until smooth then chill. Ladle into mugs or bowls, sprinkle with cucumber and serve cold with crusty bread.