This Vegan Roasted Tomato Gazpacho Recipe is a refreshing and flavorful cold soup, perfect for warm weather. Made with roasted tomatoes, cucumbers, and bell peppers, it showcases the natural sweetness of the vegetables.
This vegan recipe is simple to prepare and packed with nutrients, making it a great choice for a light lunch or appetizer.
Chilled Vegan Roasted Tomato Gazpacho
This gazpacho features roasted tomatoes blended with fresh vegetables and herbs, creating a vibrant and delicious soup. The recipe takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 6 ripe tomatoes, halved
- 1 cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1 cup vegetable broth
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until softened and slightly caramelized.
- Blend the Ingredients: In a blender, combine the roasted tomatoes, cucumber, bell pepper, red onion, garlic, red wine vinegar, and vegetable broth. Blend until smooth.
- Adjust Seasoning: Taste the gazpacho and adjust seasoning with additional salt and pepper if needed.
- Chill: Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Ladle the chilled gazpacho into bowls and garnish with chopped basil before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 120kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 14g
