Roasted Garlic Gazpacho
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If you love gazpacho but find the raw garlic and onions a bit overpowering, this version is for you. It’s smooth, mellow, and packed with fresh tomato flavor.
Gazpacho is a cold Spanish-style soup made with tomatoes, olive oil, vinegar, and fresh vegetables. I love ordering it at restaurants, but traditional versions are often loaded with raw onions and garlic, which can be a bit much. For this recipe, I swapped them out for plenty of sweet roasted garlic, which adds all the flavor without the sharp bite. The result is a vibrant soup with rich tomato flavor that’s refreshing, satisfying, and easy to enjoy by the bowlful.
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Roasted Garlic Gazpacho
Ingredients
- 8 cloves garlic, unpeeled
- 4 large vine-ripened tomatoes, cored and cut into 1-in (2.5-cm) chunks
- 2 red bell peppers, cored, seeded, and cut into 1-in (2.5-cm) chunks
- 1 English or hothouse cucumber, halved, seeded, and cut into 1-in (2.5-cm) chunks (do not peel)
- 5 cups tomato juice, such as Campbell's (not the low-sodium)
- ¼ cup extra-virgin olive oil, best quality such as Colavita or Lucini
- ¼ cup red wine vinegar, best quality such as Pompeian Gourmet
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Tabasco (optional)
Instructions
- 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.
- 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.
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Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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why use a commercial tomato juice when you’re making an authentic soup of ripened tomatoes? you’re at the mercy of an ingredient beyond your control. ridiculous! no suggestion to use actual Sherry vinegar? roasting the garlic is the only usable tip here. adios.
This has been my go-to recipe every summer in Ojai. It’s so good. To save some time and hassle, I just buy pre-roasted garlic soaked in olive oil and the recipe does the rest.
When I lived in Spain, I recall this lovely woman inviting us to her house and she had made a delicious gazpacho and then had about a dozen toppings to choose from. For my choice of toppings, I slice and dice extra cucumber and red peppers, red onion, manchego cheese, baguette (or sometimes garlic croutons), and prosciutto or jamon serrano. So delicious!