Roasted Garlic Gazpacho
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Instead of raw onions, this gazpacho is made with mellow, sweet roasted garlic.
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 flavorful but without sharp and lingering aftereffects, so I replaced the traditional raw onions and garlic with lots of mellow, sweet roasted garlic. It turned out vibrant and full of robust tomato flavor—and you can eat it ’til your heart’s content because it goes down smooth.
What You’ll Need to Make Roasted Garlic Gazpacho
Step-by-Step Instructions
Gazpacho is 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, 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.
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Roasted Garlic Gazpacho
Instead of raw onions, this gazpacho is made with mellow, sweet roasted garlic.
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)
- 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
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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
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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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!
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.
Gazpacho is one of my absolute favorite summertime foods – this recipe is one of the best I’ve tried! Thank you! 🙂
i made it a little more chunky and added more tobasco. it was really good.
Yum. I can’t wait!
It looks so yummy, my husband loves gazpacho, I never had it, recipe looks simple to make.
Thanks jenn
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.
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.
Perfect timing, I was going to make Gazpacho for our 4th of July BBQ. Thanks Jenn!
What about caramelized onions, too?