Best 6 Roasted Gazpacho Recipes

SUNNY'S EASY ROASTED GREEN GAZPACHO

Steps:

• For the veggies: Heat the grill to 400 degrees F.
• Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
• Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
• Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.

ROASTED VEGETABLE GAZPACHO

Steps:

• Preheat oven to 400 degrees F.
• Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
• Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
• Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
• Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
• Refrigerate several hours. Serve garnished with fresh chopped cilantro.

ROASTED GAZPACHO

Steps:

• Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
• Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
• Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
• Check seasoning, garnish and serve.

ROASTED GAZPACHO

Steps:

• Chop and sautee the onions. Sweat with salt. Chop off the top of the garlic and bulb drizzle olive oil into the bulb. Cut the tomatoes in half. Broil the tomatoes, bell pepper, and garlic for about 15 minutes. The top of the garlic should slightly blacken, the tomatoes should brown and the bell pepper skin should blacken and crack. Take the roasted veggies outof the oven. While still hot, put bell pepper in a closed container (bowl with plate over the top works) for a couple minutes. This sweats the bell pepper and the skin comes off easier. Peel off the skin. Cut the pepper in half, gut and seed it. Let the rest of the veggies cool a little. Skin the cucumber. Throw tomatoes, cucumber, bell pepper, onion, seven cloves of roasted garlic, wet ingredients, and cumin in a food processor. Add Worchestershire, Tabasco, salt, and pepper to taste. Chill. Garnish. Serve cold.

FIRE-ROASTED TOMATO GAZPACHO

Steps:

• In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
• Cover; refrigerate at least 1 hour to blend flavors before serving.

GAZPACHO WITH ROASTED PEPPERS

Steps:

• Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
• Pulse 5 times or until coarsely pureed.
• Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
• Cover and refrigerate 3 hours or until chilled.
• Sprinkle with 1/4 cup cucumber and parsley.
• Yield: 4 servings (serving size: about 1 cup).
• Note: Store soup in refrigerator up to 2 days.
• Stir and sprinkle with parsley before serving.