Searching for an easy keto-friendly soup recipe? We got you covered. Introducing Roasted Vegetable Gazpacho is a versatile dish packed with nutrients. Whether you're looking for a refreshing snack, a light lunch, or even a flavorful side dish for your keto dinner, this soup fits the bill perfectly. Its combination of roasted vegetables, herbs, and spices creates a burst of flavors that will tantalize your taste buds.
This Roasted Vegetable Gazpacho recipe is sponsored by Pacific Foods, thank you for supporting the brands who make CIK recipes EPIC.
- Preparation and cooking overview
- Chef's note
- Ingredients for this roasted vegetable gazpacho recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Roasted Vegetable Gazpacho: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Leftover storage
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
This gazpacho recipe is remarkably straightforward and can be prepared in less than 45 minutes. Begin by roasting the vegetables, then combine them in a blender with a few extra seasonings. After blending, allow the mixture to cool before serving. This dish is ideal for those seeking a light, invigorating meal.
Isn't it just incredible how we can turn simple ingredients into a tantalizing, healthy dish? This Roasted Vegetable Gazpacho is a perfect example of that! The aroma of roasting veggies will make your kitchen smell like a gourmet restaurant. And the beauty of this recipe? It's versatile! Feel free to experiment with different veggies or spices - like blended cauliflower or broccoli.
For more inspiration check out our Soup recipe.
Ingredients for this roasted vegetable gazpacho recipe
Cooking tools required
To make this Roasted Vegetable Gazpacho recipe, you'll need the following tools:
Tools substitute options
How to make Roasted Vegetable Gazpacho: step-by-step guide
- Wash and dice the zucchini, onions, and tomatoes, and halve the jalapeño pepper.
- Peel the garlic cloves.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the cubed zucchini, quartered onion, quartered tomatoes, halved jalapeño pepper, and garlic cloves. Drizzle with avocado oil and season with salt and black pepper. Toss the vegetable mixture gently to ensure an even coating.
- Spread the seasoned vegetables evenly on the prepared baking sheet and roast for 25-30 minutes or until the edges of the vegetables are slightly charred.
- Carefully transfer the roasted vegetables to a food processor or blender, and add the vegetable broth, olive oil, and red wine vinegar. Blend until smooth or desired consistency is achieved.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Chill the soup in the refrigerator for at least 30 minutes before serving.
- Serve the gazpacho in bowls, garnished with fresh basil or cilantro, a drizzle of extra virgin olive oil, and a sprinkle of flaky sea salt. Optionally, serve with croutons or crusty bread on the side.
Chef's pro tip
When crafting this divine Roasted Vegetable Gazpacho, there's one pitfall you'll want to avoid: over-roasting your veggies. It's easy to think a little extra time in the oven will add more flavor, but too much can lead to bitterness, and we don't want that, do we? So, here's our golden nugget of advice - keep a close eye on your veggies as they roast. When the edges are just beginning to char, that's your cue to take them out. This will give you a gazpacho that's bursting with that perfect roast-veggie sweetness we're after.
How to make it healthier
What can I prepare ahead of time?
Storage and reheating instructions
Once the soup has cooled, it's best to promptly transfer it into an airtight container and pop it into the fridge. Avoid leaving the soup at room temperature for more than two hours to ensure food safety. For the freshest taste, aim to enjoy your gazpacho within three to four days.
Gazpacho is best served chilled and does not need to be reheated. To enjoy leftovers, give the soup a good stir and serve it cold from the refrigerator. If desired, adjust the seasoning with salt and pepper, and add a dash of fresh lemon juice to brighten the flavors before serving. The flavors and textures are best enjoyed when the soup is cold.
Recipe wrap-up and conclusion
We've reached the end of our Roasted Vegetable Gazpacho journey together. We trust you've enjoyed this fun-filled kitchen adventure as much as we have. Remember, food isn't just about fueling our bodies - it's about exploring, creating, and, above all, celebrating the joy of cooking. So, let's keep these kitchen adventures going and never stop experimenting with our food. This gazpacho is just the beginning!
We can feel the excitement brewing as we all prepare to dive into these refreshing bowls of goodness. Let's savor every spoonful, knowing that we've crafted something truly special. But don't let the journey end here! Share our culinary masterpiece with the world. Click a picture of your gazpacho, post it on social media, and inspire others with our healthy, delicious creation. Let's spread our love for wholesome, fun cooking - one bowl of gazpacho at a time!
Frequently asked questions
Roasted Vegetable Gazpacho
- 2 large zucchini cubed
- 1 small white or yellow onion quartered
- 5 large tomatoes quartered
- 1 jalapeño pepper halved
- 2 cloves garlic
- 3 tablespoons avocado oil or another high heat oil like coconut
- 3 cups Pacific Foods Vegetable Broth
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- Sea salt and fresh black pepper to taste
- 1 English cucumber thinly sliced
- ½ cup cilantro leaves
- 1 jalapeño pepper thinly sliced
- Flaky sea salt and freshly ground black pepper
- Preheat the oven to 425° F.
- Place the zucchini, onion, tomatoes, jalapeno, and garlic in a large cast-iron skillet (we used a 15” skillet - you could also use two smaller skillets or a sheet pan).
- Drizzle the vegetables with the avocado oil. Transfer to the oven and bake for 25 minutes. Turn the broiler to high and roast for 5 minutes until a char starts to form.
- Transfer the vegetables to a blender and puree until smooth. Pulse in the Pacific Foods Organic Chicken Bone Broth, olive oil, and red wine vinegar. Season with salt and pepper to taste. Chill for at least 8 hours.
- Divide the gazpacho between bowls and top with sliced cucumber, cilantro, and sliced chili peppers. Garnish with flaky sea salt and freshly ground pepper. Serve immediately.