Oven-Roasted Tomato and Red Pepper Gazpacho

Ingredients

- 4 large tomatoes, ripe
- 1 large red bell pepper
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 3 tablespoons olive oil
- 2 cups garlic croutons
- 2 cups water
- 2 tablespoons sherry vinegar
- 1 medium cucumber, peeled and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions

1. Preheat the Oven
Preheat your oven to 400°F (205°C).

2. Prepare the Vegetables
Cut the tomatoes into quarters and remove the seeds. Halve the red bell pepper, remove the seeds and stalk, and cut into large pieces.

3. Roasting Process
On a baking sheet, arrange the tomatoes, red bell pepper, garlic cloves, and onion. Drizzle with olive oil and sprinkle with salt and black pepper.

4. Oven Roast
Place the baking sheet in the preheated oven. Roast for 25 minutes (PT25M) until the vegetables are soft and slightly charred.

5. Cool the Vegetables
Remove from the oven and let the vegetables cool for a few minutes.

6. Blend Ingredients
In a blender, combine the roasted vegetables, water, sherry vinegar, and chopped cucumber. Blend until smooth.

7. Add Croutons and Season
Add the garlic croutons to the blender mix and blend again until the croutons are well incorporated. Adjust seasoning with additional salt and black pepper to taste.

8. Chill the Soup
Transfer the blended soup to a large bowl or container. Chill in the refrigerator for at least 1 hour (PT1H) before serving, letting the flavors meld.

9. Serve
Pour the chilled gazpacho into bowls and garnish with additional croutons or a drizzle of olive oil if desired.

Total Time

PT1H40M
1 hour and 40 minutes

Type of Dish

Lunch

Keywords

Tomato, Red Bell Pepper, Gazpacho, Roasted Soup, Lunch, Vegetarian, Summer, Fresh, Delicious, Easy

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 800

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