This Roasted Vegetable Gazpacho is a light and delicious summertime soup that’s low-carb, gluten-free, and packed with nutrients, healthy fats, and a bit of protein.
This Roasted Vegetable Gazpacho recipe is sponsored by Pacific Foods, thank you for supporting the brands who make CIK recipes EPIC.
We’ve been gazpacho fans for a while now, there’s just something so refreshing about a cold soup on a hot summer day. We decided to kick up the flavor a bit though by roasting the vegetables first in this Roasted Vegetable Gazpacho. Best decision ever.
Roasting the vegetables first brings a richness to the gazpacho that using raw vegetables does not. The natural sugars from the vegetables start to release and caramelize a bit making one delicious soup. The toppings are also great giving the soup a bit of a crunch.
This is such a simple but delicious recipe for summer, we bet you’re going to love it!
Roasted Vegetable Gazpacho
This Roasted Vegetable Gazpacho is a light and delicious summertime soup that's low-carb, gluten-free, and packed with nutrients, healthy fats, and a bit of protein.
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Servings: 4
Calories: 308kcal
Ingredients
- 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
Topping:
- 1 English cucumber thinly sliced
- ½ cup cilantro leaves
- 1 jalapeño pepper thinly sliced
- Flaky sea salt and freshly ground black pepper
Instructions
- 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.
Notes
*You can also store the gazpacho for up to 3 days, the flavor gets even better with time!
Nutrition
Nutrition Facts
Roasted Vegetable Gazpacho
Amount Per Serving
Calories 308
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Sodium 88mg4%
Potassium 797mg23%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 9g10%
Protein 10g20%
Vitamin A 1835IU37%
Vitamin C 63mg76%
Calcium 49mg5%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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