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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So easy, so delicious & so refreshing on a hot, summer day! Another winner!
A couple of other ways to add garlic . Heat the olive oil in small fry pan
Lay the cloves on your chopping board , with the blade of your kitchen knife crush
the cloves , remove skin , chop the garlic up a bit. Cook garlic for a few minutes at mediun heat then let cool , Add to soup with with tomato juice
Or put the garlic thru a press , place in a small bowl . Add some fresh lemon or lime juice or vinegar . let soak for 2-3 minutes and drain off the liquid . The garlic has now had it had it’s bite
removed and will fade into background flavour
I love gazpacho and will be making your recipe this weekend! I usually dice all of the vegetables by hand but would like to invest in a really good food processor for this and other recipes. Do you have any recommendations for a high quality make/model?
Also, could you replace the tomato juice for equal amounts of fresh tomatoes puréed?
BTW, I ❤️ all of your recipes!
Hi Lisa, I highly recommend this one from Cuisinart. And I do think you could use fresh pureed tomatoes instead of the tomato juice, but I think tomato juice has a fair amount of salt, so you’re likely to need to add more salt to the dish. Please LMK how it turns out!
Super easy and super good!
Hi, loved the recipe! Just one question, do you find the chilling process in the fridge draws out the garlic flavor? I didn’t sense enough garlic for my taste at first, so I added some garlic powder. When I tasted the next morning, it was garlic overload (my fault), but I’m wondering for the next time I make this – does the garlic flavor develop while it is relaxing in the refrigerator?
Yes, Jim, aromatic ingredients like garlic and onions can develop a stronger flavor as they marry with the other ingredients, so next time you may want to skip the extra garlic. 🙂
Hi Jen,
Love your recipes and have tried several from your book. YUM I am interested in making gazpacho during these hot summer days – can I use V-8 juice instead of just plain tomato juice? Also, we love veggies – so how about adding celery, zuchinni and/or yellow squash?
Thanks for answering and enjoy your summer.
Carolyn
Hi Carolyn, so glad you enjoy the recipes! I haven’t made the gazpacho using V8, but a couple readers have commented that they have used the low-sodium version and have been happy with the results. And sure, feel free to add other vegetables of your choosing–just make sure that if you’re adding a significant volume of vegetables, you’ll need to increase the liquid proportionally. Hope that helps – enjoy!
I can not wait to make this soup again. A perfect Summer Gazpacho soup. It was easy and delicious. I gave two friends a small container to sample and they both loved it. I especially like that there are not big chunks of bell peppers. The roasted garlic really makes this taste wonderful.
Gazpacho is such a wondful summer treat. Roasting the garlic makes all the difference in the world. What a great idea!
I have made this over and over and shared it with lots of people. It is SO easy to make and so delicious. I have a vegetarian daughter and another daughter who is lactose intolerant so I was able to feed both of them with this soup. Thanks so much!
Jenn,
Another wonderful recipe! My wife and I both enjoyed it. I served it with a quesadilla that I made with prosciutto and cheese.