Roasted Gazpacho

Roasted Gazpacho

  • Prep: 15 min
  • Cook Time: 15 min
  • Total: 30 min
  • Serving: 6

Make a light lunch or a first course of this cool roasted soup. Smoky tomatoes and peppers meld with fresh cucumber and the piquancy of red wine vinegar for a heavenly marriage of flavors.


  • 2 pounds roma tomatoes, cored, seeded, halved (about 3 ½ cups)
  • 1/2 pound poblano chiles, stem removed, seeded, halved (about 1 cup)
  • 1 pound yellow bell peppers, stem removed, seeded, halved (about 2 cups)
  • 1, 6-ounce onion, quartered
  • 2 large cloves garlic, unpeeled
  • 1 medium cucumber, halved, seeded, chopped fine (about 2 cups)
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh cilantro
  • Pinch or two salt
  • Black pepper to taste
  • 1 cup reduced-sodium tomato juice


  1. Set oven on broil and adjust rack to top position. Line a large rimmed baking sheet with foil.
  2. Place tomatoes, peppers, onion, and garlic in a single on sheet and broil until vegetables are nicely browned.
  3. Remove from oven and set aside to cool.
  4. Remove skins of tomatoes and peppers, if preferred.
  5. In a large bowl, whisk together vinegar and oil.
  6. Add cilantro, salt and pepper.
  7. Peel the garlic.
  8. Finely chop garlic, tomatoes, peppers, and onion. Combine chopped roasted vegetables with the cucumber in a large bowl.
  9. Stir in tomato juice until you get the desired consistency.
  10. This gazpacho has texture.
  11. If you want a smooth soup, puree ingredients in a food processor or blender.
  12. To serve cold, refrigerate for a couple of hours.


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