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Roasted Tomato & Red Pepper Gazpacho

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
Cook Time 30 minutes
Total Time 45 minutes
Course Dairy Free
Servings 4
Calories 235 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 235kcalCarbohydrates: 30gProtein: 5gFat: 11gSodium: 150mgFiber: 6gSugar: 12g
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