The south of Spain is the home of the best Spanish soup recipes, so there is always a new you to find.
With the roasted tomato gazpacho, you will have your new favorite all-year-round gazpacho recipe.
As you read this article, you will learn everything you need to make the roasted tomato gazpacho, with some extra tips for storing and serving.
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Background of the Dish
The classic Andalusian gazpacho is a soup made with fresh tomatoes, olive oil, and a mix of vegetables like onions, bell peppers, and garlic.
The original one is known as a summer recipe (because you need the fresh tomatoes), so people tried new versions to get all-year-round gazpacho recipes, and that’s how the roasted tomato gazpacho and the gazpacho with canned tomatoes were born.
The roasted tomato gazpacho stands out because the cooking process helps to enhance the flavor of the tomatoes, and it also lets the soup be stored for longer.
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Things You’ll Need for Roasted Tomato Gazpacho
To make the roasted tomato gazpacho you need fresh tomatoes, garlic, onion, red bell pepper, and olive oil as the main ingredients.
Besides that, you will need a blender or a food processor to reach the classic gazpacho consistency.
Ingredients
- 1.5kg ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups (480ml) tomato juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
How to Make Roasted Tomato Gazpacho – Step by Step Guide
- To start with this Andalusian gazpacho recipe you have to preheat the oven to 400°F (200°C). Also, wash the tomatoes and cut them in half. Remove and discard the seeds and any inedible parts.
- Then, clean and chop the red bell pepper into pieces. Also wash the cucumber, peel, and cut it.
- After that, peel and chop the onion. Also, peel and mince the garlic. Set the vegetables aside.
- Now, place the halved tomatoes on a baking sheet lined with parchment paper. Drizzle them with a little olive oil and sprinkle with salt and pepper.
- For the next step, roast the tomatoes in the preheated oven for 20 to 25 minutes or until they reach a soft texture.
- Once the tomatoes are roasted, remove them from the oven and let them cool for a few minutes.
- Then, with the help of a blender or food processor, combine the roasted tomatoes, chopped cucumber, red bell pepper, red onion, minced garlic, olive oil, red wine vinegar, lemon juice, sugar, and smoked paprika.
- Next, blend the ingredients until you get a smooth puree. After blending, pour the mixture into a large bowl and stir in the tomato juice, mixing well to combine.
- After that, taste the Andalusian gazpacho and adjust the seasoning with salt and pepper according to your preference.
- Now, cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight) so that the vegetable gazpacho chills.
- Right before serving, give the roasted tomato gazpacho a good stir. If the consistency is too thick, you can add more tomato juice or water to reach your desired thickness.
- For the final step, serve the cold roasted tomato soup in small bowls or plates. For a chunky gazpacho, top it with some pieces of chopped vegetables.
Substitution of Ingredients
The main ingredients for this roasted tomato gazpacho recipe are tomatoes, bell pepper, onion, garlic, and olive oil, but still, there are some changes that you can make.
For example, you can prepare this roasted tomato gazpacho with any type of tomato, like a green tomato gazpacho.
You can also use a bigger amount of bell peppers and roast them too, so you would have something more similar to a roasted red pepper gazpacho.
Lastly, you can use as much or as little garlic and onion as you like, and when it comes to the vinegar and oil you can use your favorite type.
Tips on Serving Roasted Tomato Gazpacho
The roasted tomato gazpacho is meant to be served as a Spanish chilled soup, but since it is made with roasted tomatoes you can also serve it warm.
This is the best tomato gazpacho to be served as a main dish, but if you serve it in smaller portions then it will be the perfect appetizer.
For it to keep being a vegetarian gazpacho you can serve it with bread croutons or shredded manchego cheese.
Besides that, if you have some guests over, then you can make a gazpacho tapas bar and serve this one with other Spanish cold soups, like the sweet corn gazpacho or the crab gazpacho.
How to Store Roasted Tomato Gazpacho
Since this is a roasted tomato gazpacho, you can either freeze it or store it in the fridge, it is completely up to you.
In both cases, you have to place your roasted tomato gazpacho in an airtight container or in a bowl covered with plastic wrap.
Then, you can either store it in the fridge for up to 3 days or in the freezer for up to 30 days.
To thaw it, you will have to place the roasted tomato gazpacho in the fridge overnight or for 8 hours.
Give a go to this delicious and easy-to-make cherry tomato soup from Spain, that gonna end up directly in your soup cookbook.
Recipe Card: Roasted Tomato Gazpacho
Roasted Tomato Gazpacho Recipe
The south of Spain is the home of the best cold soup recipes, so there is always a new you to find.
With the roasted tomato gazpacho, you will have your new favorite all-year-round gazpacho recipe.
As you read this article, you will learn everything you need to make the roasted tomato gazpacho, with some extra tips for storing and serving.
Ingredients
- 1.5kg ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups (480ml) tomato juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the tomatoes and cut them in half. Remove and discard the seeds and any inedible parts.
- Clean and chop the red bell pepper into pieces. Wash the cucumber, peel, and cut it.
- Peel and chop the onion. Also, peel and mince the garlic.
- Place the halved tomatoes on a baking sheet lined with parchment paper. Drizzle them with a little olive oil and sprinkle with salt and pepper.
- Roast the tomatoes in the preheated oven for about 20 to 25 minutes or until they become soft.
- Once the tomatoes are roasted, remove them from the oven and let them cool for a few minutes.
- In a blender or food processor, combine the roasted tomatoes, chopped cucumber, red bell pepper, red onion, minced garlic, olive oil, red wine vinegar, lemon juice, sugar, and smoked paprika.
- Blend the ingredients until you get a smooth puree. After blending, pour the mixture into a large bowl and stir in the tomato juice. Mix well to combine.
- Taste the gazpacho and adjust the seasoning with salt and pepper according to your preference.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight) so that the roasted vegetable gazpacho chills.
- Before serving, give the easy tomato gazpacho a good stir. If the consistency is too thick, you can add more tomato juice or water to reach your desired thickness.
- Serve the Andalusian roasted tomato gazpacho in small bowls or plates.
Notes
For a chunky gazpacho recipe just set aside some pieces of chopped fresh vegetables and add them before serving it.
You can turn this into a grilled tomato gazpacho if you cook the tomatoes on the grill, just cover them with foil and be careful with the amount of liquid that they release.
If you want to make a Spanish cold tomato soup but you don't want to go through the cooking process, then you can make a yellow tomato gazpacho or an heirloom tomato gazpacho.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 159Total Fat 9.3gSaturated Fat 1.4gCholesterol 0mgSodium 233mgCarbohydrates 19.5gFiber 4.5gSugar 12.9gProtein 3.5g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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