Roasted Tomato & Red Pepper Gazpacho
Amber Gray
This roasted tomato gazpacho is a chilled soup that’s full of hidden veggies, but overall maintains a very fresh, light and sweet taste (and smooth texture)! Perfect for the whole crew and so easy to make! Garnish with diced peppers, cucumbers and tomatoes for a beautiful presentation.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 4
Calories 235 kcal
- 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.
Calories: 235kcalCarbohydrates: 30gProtein: 5gFat: 11gSodium: 150mgFiber: 6gSugar: 12g