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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How many days can this keep in the fridge and can it be frozen?
I wouldn’t recommend freezing it as I don’t know how it would impact the texture, but it would be fine to refrigerate it for a day or two. (Just keep in mind that the color may change a bit.)
My daughter LOVES the soup. It’s perfect for school lunches. I usually include a roll and some cheese. It’s fairly forgiving – I use this as my “catch-all” soup when cleaning out the produce bin.
Wow! Just a perfect recipe, each ingredient is present and in proper proportion. Used this recipe to celebrate the first harvest from our kitchen garden, and was a great use of heirloom tomatoes. Just about perfect, maybe a few more roasted cloves but thats all.
As always, a great recipe from Jenn! I love cold summer soups but this was my first time ever making a gazpacho. I used low sodium V8 (had it in the pantry) and added some blistered shishito peppers, just because I didn’t want to keep them in the fridge any longer. Awesome!
This is an amazingly simple and tasty recipe and I am not someone who tends to like gazpacho. The only thing that I did differently was to sriracha for the tabasco as I prefer that zing more. But a really, really good soup and perfect for hot summer evenings.
It was wonderful! East to make and I used my fresh-picked tomatoes from the garden. Delicious!
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.
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!
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! 🙂
Love that idea, Michelle.
I agree with Andrea… using vegetable juice makes it so tasty! It also helps with the acid content a little.