Roasted Vegetable Gazpacho

Looking for the perfect summer recipe? This simple Roasted Vegetable Gazpacho is not only simple to make, it's also a great way to get tons of vegetables into your diet. Better still, it's traditionally served cold, making it the perfect lunch or dinner on a hot night. This version is a slight twist on the traditional gazpacho, and uses roasted tomatoes, peppers, onion and garlic to add a uniquely sweet and spicy flavor.
10 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:1 g
Carbohydrates:13 g
Protein:2 g
Calculated per serving.

Serves: 3

Serves: 3decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 400 degrees.
  2. Prepare the veggies while the oven is heating up, placing the tomatoes on one baking sheet and the jalapeño, pepper and onion on another. Wrap the head of garlic in tinfoil, pouring a bit of olive oil on the exposed cloves before wrapping it up.
  3. Roast the tomatoes in the oven for about 30 minutes. Roast the peppers, onion and jalapeño for about 35-40 minutes, and the garlic 40-45 minutes.
  4. Once all of the veggies are done roasting, place everything into a food processor or blender. The roasted garlic should be soft enough to simply squeeze the head of garlic at the bottom, squeezing out the cloves inside. Blend all of the veggies together until smooth.
  5. Add the Worcestershire sauce, salt and pepper to taste and blend again.
  6. Place the soup in the fridge or freezer until cool, and then serve.


This dish is great along side some grilled meat or fish and a salad, or served alone for a light meal. Top this with olive oil, pesto, fresh herbs or pine nuts for an additional level of flavor.

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