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.
Pair with
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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What’s a good substitute for Tabasco? I have chili oil, Frank’s red, hot sauce, Sriracha. Pimental. But out of Tabasco.
I’d go with either the Franks or Sriracha.
The weather is so very hot and my husband asked for gazpacho for dinner. I am not usually a fan of gazpacho – or any cold soup – but this recipe changed my mind! I followed the recipe exactly except that I added more roasted garlic (love garlic) and only added 4 cups of tomato juice as that seemed like plenty of liquid for me. Delicious and the perfect dinner on a sweltering summer day. Thanks for another winner, Jenn!
We are actually beating the squirrels to our heirloom tomatoes! Made this in my blender— 15 minutes total! The roasted garlic is a game changer! Great gazpacho– thanks, Jenn!
Carol H B
Jenn, can’t wait to make this. I buy garlic with the cloves already peeled. Can I roast them in the over\n and how would I do that
Hi Carol, I’ve never roasted peeled garlic, so I looked it up and found this on the kitchn: Heat oven to 375ºF. Line a pie pan or baking dish with foil. Put the garlic cloves in the center then drizzle olive oil on top. Fold up the foil packet and seal tightly. Bake for about 45-60 minutes or until soft. Hope that helps and that you enjoy the gazpacho!
45 minutes was perfect, any longer and they turned black. I have been making gazpacho for over 50 years, a similar recipe, but with onions and raw garlic. Can’t decide which I liked better, maybe this one. I added sliced chives and tore up some good ciabatta rolls to make garlic croutons, Have been eating it for the last few days. So easy, so good.
Hi Jenn,
I can’t wait to make this soup tomorrow for my husband and I as we’ve LOVED all of your gazpacho’s we’ve tried (starting with the golden orange gazpacho with basil from your first cookbook…amazing)! I was wondering if you think balsamic vinegar could stand in here in place of the red wine vinegar. I loved that combo in your chilled roasted red pepper soup and thought it might work well here also. Any thoughts are appreciated and thanks for all you do to help us home cooks keep our families well fed!
Thanks for your kind words – so glad you like the recipes! You can use balsamic vinegar; just keep in mind that it will give the soup a sweeter flavor than the red wine vinegar. Please LMK how it turns out if you try it!
Thanks for the speedy reply Jenn! I’m serving it with the savory tapenade bread from “The New Artisan Bread In Five Minutes A Day”, and thought a little sweetness would go nicely with it. I’ll let you know how it comes out!
Hello Jenn,
One additional thing that I discovered on this recipe was roasting garlic. I have friends who buy the roasted garlic pre-made in the container at the grocery. I recently bought a pound of raw just for the pleasure of roasting it. That pound ended up filling an recycled empty jar of about 16oz. The roasting, the smell, the peeling and stickiness of garlic is a great experience good enough to inspire future kid chefs.
My question is how to use the roasted garlic as an appetizer? Do you have a sauce recommendation?
Thanks in advance!
Hi Keith, So glad you enjoyed the roasted garlic! Here are some ideas:
– Spread it onto crusty bread drizzled with olive oil and add fresh herbs
– Blend it into hummus
– Mix it with softened butter and herbs, then spread on bread
– Use it with tomatoes and basil for bruschetta
– Spread it on toasted baguette slices, top with brie or camembert, and broil until the cheese is melty
This recipe is delicious and refreshing. I gave some to neighbors who became fans.
After Jenn told me that 4 large tomatoes equaled about 2 pounds, I used to enormous heirloom tomatoes from a neighbor. I followed the recipe with only the following exceptions:
V-8 instead of tomato juice (smaller bottle than the tomato juice)
A yellow and purplish pepper that I had
Eliminated the additional salt (I didn’t think it needed it.)
I will definitely make this again. Thanks Jenn for yet another recipe added to my Jenn collection!
What is the average weight of the 4 large tomatoes you use? The reason I’m asking is that my neighbor just gave me 2 heirloom tomatoes that together weigh about 2 1/2 lbs.
Thanks
Hi Susan, it’s a guesstimate but I’d say each tomato weighs approximately 8 ounces, so 4 of those would be the equivalent of two pounds. 🙂
Thanks. I’m making it today.
Ola Jenn,
Thank you once again for another super tasty and fun recipe. I will confess to channeling some Fernand Petiot and used spicey Bloody Mary mix instead of the tomato juice! Good to the last drop to borrow another tagline.
It’s been a million degrees where I live and my house doesn’t have a/c, therefore I’ve been living off this delicious, cold soup for over a week now! Healthy, refreshing and easy to make. Thank you for having a perfect recipe for every season 😊