Roasted Vegetable Gazpacho Recipes

GEOFFREY'S VEGETABLE GAZPACHO

Geoffrey's Vegetable Gazpacho image

Provided by Geoffrey Zakarian

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups cored, seeded and diced ripe tomatoes (about 3 medium tomatoes)
1 cup seeded and diced Kirby cucumber (about 1 large cucumber)
1 cup chopped yellow or red bell peppers
1/2 cup halved seedless green grapes
1/2 cup fresh parsley, plus more for topping
1/4 cup diced red onion
1 small clove garlic, smashed
1/4 cup red wine vinegar
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil, plus more for topping
1/2 cup vegetable stock, plus more as needed
Kosher salt and freshly ground pepper

Steps:

Puree the tomatoes, cucumber, bell peppers, grapes, parsley, red onion, garlic, vinegar and cumin in a blender until almost smooth. With the blender running, pour in the olive oil in a slow, steady stream until the gazpacho is smooth.
Add 1/2 cup vegetable stock and blend again. If the gazpacho is too thick for you, add more stock until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl, about 1 hour. Drizzle each serving with olive oil and top with parsley.

GAZPACHO

Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

ROASTED GAZPACHO

Roasted Gazpacho image

Make and share this Roasted Gazpacho recipe from Food.com.

Provided by Scarlett516

Categories Spanish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 ripe tomatoes
2 small eggplants or 1 medium eggplant, peeled and cut into large chunks
4 small zucchini or 2 medium zucchini, but into large chunks
2 medium onions, cut into large chunks
10 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/2 cup sherry wine vinegar
salt
ground black pepper
4 cups water
4 slices stale bread, crusts removed and torn up
crouton (to garnish) (optional)

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 VEGETABLE GAZPACHO

Roasted Vegetable Gazpacho image

For this recipe you will need roasted vegetable broth. I have published one such recipe (recipe#415106). With this broth plus more vegetables that this recipe calls for, you will have a very healthy, very delicious hot weather soup. However you can use regular vegetable broth such as is available in the supermarket if you wish. Gazpachos may be blended smooth as this one is, or chunky with chopped vegetables. You may wish to reserve some of the roasted veggies to add and give texture to the soup. Gazpachos also have a picante taste. You may wish to "doctor" this soup up to meet your expectations. This soup is so tasty because roasting brings out the best in veggies. Enjoy!

Provided by Lorraine of AZ

Categories < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 beefsteak tomatoes, cut into large chunks
2 medium zucchini, cut into large chunks
1 medium eggplant, cut into large chunks
2 medium onions, peeled and cut into large chunks
10 garlic cloves, peeled
6 tablespoons extra virgin olive oil
4 cups roasted vegetable broth or 4 cups vegetable broth
1/4 cup sherry wine vinegar
black pepper
4 slices stale bread
chopped fresh cilantro (to garnish)

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.

Nutrition Facts : Calories 233.7, Fat 14.6, SaturatedFat 2.1, Sodium 128.2, Carbohydrate 24.4, Fiber 5.8, Sugar 7.8, Protein 4.4

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