This easy roasted tomato gazpacho is ready in 45 minutes and is full of hidden vegetables. This chilled soup has a very fresh, light and slightly sweet taste! Disclosure: This post is sponsored by Village Farms. All opinions are our own.
Have you ever had a chilled soup before? I will admit, the first time I had chilled soup, I thought that it wouldn’t be as good as warm soup. But I was wrong. This roasted tomato and red pepper gazpacho has so much flavor and is so easy to make that I make it regularly!
What is gazpacho?
Well, it’s a chilled soup. Gazpacho is made from tomatoes and other vegetables. Since gazpacho is served cold, it makes for the perfect summer soup. Personally, I enjoy it year round.
Key Ingredients to making Roasted Tomato and Red Pepper Gazpacho
Yes, bread…and not just for serving. Gazpacho soup has bread in it to help thicken it up. Stale bread is typically used in making gazpacho and usually blends the best, but feel free to experiment with what you have on hand.
Why we love this recipe
- It’s easy to make, prep time is only 15 minutes.
- Gazpacho is refreshing, especially when you want the comfort of a soup but it’s too warm outside.
- It’s actually pretty versatile, feel free to experiment with adding in other vegetables. We are looking forward to trying this Watermelon Gazpacho next.
- It’s healthy!
Our whole family loves this chilled soup recipe. I recommend garnishing it with diced peppers, cucumbers, and extra Village Farms® Heavenly Villagio Marzano® tomatoes right before serving.
Roasted Tomato & Red Pepper Gazpacho
- 2 pounds tomatoes
- 2 red bell peppers seeded, quartered
- 1/2 medium yellow onion quartered
- 3 tablespoons olive oil divided
- 6 cloves garlic peeled
- 2 slices sourdough bread torn into pieces
- 1 large cucumber peeled, chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon chili powder
- Preheat oven to 400F.
- Spread tomatoes, peppers and onions in an even layer on rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat.
- Roast 15 minutes, then add garlic cloves and roast an additional 15 minutes. Remove from oven and let cool 10 minutes. Remove skins of peppers.
- Add onions, garlic, peppers and half of tomatoes to high-powered blender and blend until smooth. Add remainder of tomatoes, bread and cucumber. Blend until smooth. Add 2 Tbsp. oil, lime juice, salt, pepper and chili powder and blend.
- Divide between 4 bowls and garnish with diced peppers, cucumbers and tomatoes, if desired.