Best Roasted Vegetable Gazpacho Recipes

Roasted Garlic Gazpacho image

Provided by Jennifer Segal

Categories Soups

Yield 6-8

Number Of Ingredients 10

8 garlic cloves, unpeeled
4 large vine-ripened tomatoes, cored and cut into 1-inch chunks
2 red bell peppers, cored, seeded and cut into 1-inch chunks
1 English or hothouse cucumber, halved, seeded and cut into 1-inch chunks (do not peel)
5 cups tomato juice, such as Campbells's (not the low sodium)
¼ cup extra virgin olive oil, best quality such as Colavita or Lucini
¼ cup red wine vinegar, best quality such as Pompeian Gourmet
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon Tabasco (optional)

Steps:

Place the unpeeled garlic cloves in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then remove skins (they should slip right off) and scrape off any char.
Add the peeled roasted garlic to the bowl of a food processor fitted with a metal blade; pulse, scraping down sides as necessary, until garlic is finely puréed. Add the chopped tomatoes and pulse until coarsely chopped. Do not overmix; the soup should be slightly chunky. Transfer the tomato mixture to an extra large bowl. Add the red bell peppers and cucumbers to the food processor and pulse until coarsely chopped; add to the bowl with the tomato mixture. Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary. Cover the bowl with saran wrap and chill until ready to serve. The longer it sits, the better it tastes. Serve cold.

Nutrition Facts : Calories 164, Fat 10g, Carbohydrate 19g, Protein 4g, SaturatedFat 1g, Sugar 13g, Fiber 3g, Sodium 612mg, Cholesterol 0mg

Roasted Vegetable Gazpacho image

Provided by Lorraine of AZ

Categories < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 beefsteak tomatoes, cut into large chunks
2 medium zucchini, cut into large chunks
1 medium eggplant, cut into large chunks
2 medium onions, peeled and cut into large chunks
10 garlic cloves, peeled
6 tablespoons extra virgin olive oil
4 cups roasted vegetable broth or 4 cups vegetable broth
1/4 cup sherry wine vinegar
black pepper
4 slices stale bread
chopped fresh cilantro (to garnish)

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.

Nutrition Facts : Calories 233.7, Fat 14.6, SaturatedFat 2.1, Sodium 128.2, Carbohydrate 24.4, Fiber 5.8, Sugar 7.8, Protein 4.4

Geoffrey's Vegetable Gazpacho image

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

2 cups cored, seeded and diced ripe tomatoes (about 3 medium tomatoes)
1 cup seeded and diced Kirby cucumber (about 1 large cucumber)
1 cup chopped yellow or red bell peppers
1/2 cup halved seedless green grapes
1/2 cup fresh parsley, plus more for topping
1/4 cup diced red onion
1 small clove garlic, smashed
1/4 cup red wine vinegar
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil, plus more for topping
1/2 cup vegetable stock, plus more as needed
Kosher salt and freshly ground pepper

Steps:

Puree the tomatoes, cucumber, bell peppers, grapes, parsley, red onion, garlic, vinegar and cumin in a blender until almost smooth. With the blender running, pour in the olive oil in a slow, steady stream until the gazpacho is smooth.
Add 1/2 cup vegetable stock and blend again. If the gazpacho is too thick for you, add more stock until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl, about 1 hour. Drizzle each serving with olive oil and top with parsley.

Sunny's Easy Roasted Green Gazpacho image

Provided by Sunny Anderson

Time 4h30m

Yield 4 servings

Number Of Ingredients 14

Olive oil, for brushing
4 scallions
4 tomatillos, halved
2 zucchini, sliced lengthwise into 1/2-inch planks
Kosher salt
1/2 cup plain Greek whole-fat yogurt
8 to 10 fresh basil leaves
2 Kirby cucumbers or 1 English cucumber, quartered (do not peel)
2 cloves garlic
Juice of 1 lemon
Kosher salt
1/4 cup plain Greek whole-fat yogurt
2 tablespoons honey
Green pepper hot sauce, for serving

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.