Roasted Tomato Gazpacho Soup
Try a new take on summer soup. Warmer weather means eating lighter, more refreshing foods, and gazpacho is a summer staple! We have freshened up the recipe for this classic cold soup with refreshing seasonal flavors. Swapping roasted tomatoes for uncooked ones adds new depth to this Roasted Tomato Gazpacho.
Servings 8 servings
Calories
Ingredients
- 2/3 cup roasted tomatoes see Roasted Tomato Recipe below
- 1 English cucumber sliced in half and seeded but not peeled, cut into 1 inch chunks
- 1 red bell pepper seeds and ribs removed, cut into 1 inch pieces
- 1 red onion cut into 1 inch pieces
- 3 garlic cloves
- 3 cups tomato juice
- 1/4 Tbs extra virgin olive oil
- juice of 1 lemon
- 1 Tbs sriracha or to taste
- Garnish with avocado shrimp and lemon wedges (optional)
Roasted Roma Tomatoes
- 12 roma tomatoes diced into 3/4-1 inch pieces
- 5 Tbs extra virgin olive oil divided
- 1 tsp kosher salt
- pepper to taste
Instructions
Roasted Roma Tomatoes Instructions:
- Preheat oven to 450°.
- On a rimmed baking sheet combine tomatoes, 3 Tbs olive oil, salt and pepper by tossing together.
- Bake for 40-45 minutes. Remove from oven and let cool.
- Place in desired storage container and drizzle additional 2 tablespoons olive oil. Store in refrigerator until use. Makes about 2 cups.
Roasted Tomato Gazpacho Instructions:
- Add roasted tomatoes, English cucumber, red pepper, onion, and garlic to a food processor.
- Pulse until desired size of ingredients is reached being careful not too over process.
- Transfer to a large mixing bowl. Add tomato juice, olive oil, lemon juice and sriracha. Mix well. Cover and chill for 2 hours, or overnight.
- Garnish with avocado, shrimp and lemon wedges if desired.