Roasted Garlic Gazpacho

roasted-garlic-gazpacho

Gazpacho is a cold Spanish-style soup made from tomatoes, olive oil, wine vinegar and other vegetables. It’s typically loaded with raw onions and garlic, so every time I see it on a restaurant menu, I have an inner dialogue weighing how much I love it against how much I’ll regret eating it later. I wanted to come up with a recipe that was full of flavor but without sharp and lingering aftereffects, so I replaced the traditional raw onions and garlic with lots of mellow, sweet roasted garlic. It came out great — vibrant and full of robust tomato flavor — and you can eat it til your heart’s content because it’s super healthy and goes down smooth.

Gazpacho is also incredibly easy to make. Aside from the roasted garlic in this recipe, everything is raw. You simply blitz all the vegetables in a food processor, and then stir in the liquid ingredients and seasoning.

Begin by roasting the garlic cloves over medium heat in a small dry pan. When the skins are browned and the cloves are soft, they’re done.

In the meantime, chop the vegetables into large chunks.

Peel the roasted garlic and scrape off any char.

Add the peeled cloves to the bowl of a food processor and blitz to purée, then add the chopped tomatoes and pulse until coarsely chopped. Be careful not to overmix; you want the soup to be slightly chunky.



Transfer the tomato mixture to a bowl, then add the chopped bell peppers and cucumbers to the food processor and pulse until coarsely chopped.

Add the vegetables to the bowl with the tomatoes, then pour in the tomato juice, olive oil, red wine vinegar and seasoning.

That’s all there is to it. Cover the soup and refrigerate until ready to serve — the longer it sits, the better it tastes. I love it simple and ungarnished, but you can also top it with croutons, sliced avocado or chopped hard boiled eggs.

Roasted Garlic Gazpacho

Servings: 6-8

Ingredients

  • 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)
  • 1/4 cup extra virgin olive oil, best quality such as Colavita or Lucini
  • 1/4 cup red wine vinegar, best quality such as Pompeian Gourmet
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco (optional)

Instructions

  1. 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.
  2. 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 Information

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  • Per serving (6 servings)
  • Calories: 164
  • Fat: 10g
  • Saturated fat: 1g
  • Carbohydrates: 19g
  • Sugar: 13g
  • Fiber: 3g
  • Protein: 4g
  • Sodium: 612mg
  • Cholesterol: 0mg

Reviews & Comments

  • It was wonderful! East to make and I used my fresh-picked tomatoes from the garden. Delicious!

    - Sharon on December 11, 2014 Reply
  • I’m a huge fan of Gazpacho in the summer and like this recipe because of the added garlic flavor. I usually end up pureeing the soup because my boyfriend doesn’t like it “chunky”. It’s easy to add in whatever herbs you have on hand – cilantro, chives, tarragon, basil all add great flavor.

    - Adrian on November 14, 2013 Reply
  • I like to use V-8 juice. I also add 1 onion, 1 jalapeno, 1 habanero (hubbie likes it hot) and sometimes a little cilantro. He could just about live on this during the summer when tomatoes are at their peak!

    - Cherie F. on March 9, 2013 Reply
  • LOVE your recipe for my favorite summertime food! I’ve made this many times, but haven’t tried using roasted garlic – that’s a very nice touch! The only thing that I tend to do differently is that I like to use sherry vinegar instead of red wine vinegar. It seems to add a different complexity to the overall flavor. Thanks again for another wonderful recipe! :)

    - Michelle on July 4, 2012 Reply
    • Love that idea, Michelle.

      - Jenn on July 4, 2012 Reply
  • I agree with Andrea… using vegetable juice makes it so tasty! It also helps with the acid content a little.

    - KD` on June 28, 2012 Reply
  • I make gazpacho all summer… I like to use the low sodium V8 instead of tomato juice- it adds a yummy veggie flavor to the base… I can’t wait to try it with the roasted garlic! Also some fresh cilantro & lime juice help build a nice fresh flavor!

    - Andrea on June 25, 2012 Reply
  • Just made the recipe for gazpacho. All I can say is yum. (Had a few sips already…) Followed the recipe exactly, and it tastes great. Can’t wait to have a bowl at dinner time.

    - Mary on June 23, 2012 Reply
  • Gazpacho is one of my absolute favorite summertime foods – this recipe is one of the best I’ve tried! Thank you! :)

    - Michelle on June 23, 2012 Reply
  • i made it a little more chunky and added more tobasco. it was really good.

    - tag on June 22, 2012 Reply
  • Yum. I can’t wait!

    - Niya Sisk on June 22, 2012 Reply
  • It looks so yummy, my husband loves gazpacho, I never had it, recipe looks simple to make.
    Thanks jenn

    - Liz on June 22, 2012 Reply
  • This looks scrumptious! I may try it without the tomato juice for a relish instead of soup… and add chopped green onions plus a splash more of the red wine vinegar. I will post how this turns out.

    - Elizabeth C. in Kansas on June 21, 2012 Reply
  • Perfect TIMING! I have every ingredient in the house and will make this to dip into all weekend. Since I’ll be eating lots of BBQ I could certainly use something light to fill the rest of the day.

    - Debb V on June 21, 2012 Reply
  • Perfect timing, I was going to make Gazpacho for our 4th of July BBQ. Thanks Jenn!

    - Carrie Hirshfield on June 21, 2012 Reply
  • What about caramelized onions, too?

    - Amy Flick on June 21, 2012 Reply
  • Oh this was so good…loved all the garlic flavor…thanks for another wonderful recipe

    - Diane on June 21, 2012 Reply
  • Gazpacho is one of my favorite summer foods.
    This recipe sounds fantastic.

    - Jane on June 21, 2012 Reply
  • Why have you indicated “hothouse” cucumber??

    - Ellen Gold on June 21, 2012 Reply
    • Hi Ellen, I like hothouse cucumbers for this recipe because they don’t need to be peeled – it’s easier and the green looks pretty. They are also called English cucumbers.

      - Jenn on June 21, 2012 Reply
  • I love all the garlic in this. I tried gazpacho for the first time recently on a cruise and loved it! Will definitely try this…

    - Ashley @ Wishes and Dishes on June 21, 2012 Reply
  • I certainly will be making this recipe soon. I love gazpacho! Thank you!

    - LaurieMac on June 21, 2012 Reply
  • I cannot wait to make this this weekend. Perfect meal for the 100 degree heat we’re having!

    - Debi on June 21, 2012 Reply
  • Yay, gazpacho! Thank you for this recipe. It looks delicious and is my favorite summer soup! Plus I like garlic as well. I can’t wait to try this. :)

    - Ellen on June 21, 2012 Reply
  • Thank you for sharing! It looks so yummy and I think it is something that I can make….

    Thanks again!

    - Karie on June 21, 2012 Reply
  • I can’t wait to try this ! It is so tempting.

    - GuillaumevonWeiland on June 21, 2012 Reply
  • I make gazpacho all the time. I use V-8 in stead of tomato juice. Yummy

    - barbara Wood on June 21, 2012 Reply

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