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Roasted Vegetable Gazpacho

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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.

Roasted Vegetable Gazpacho in a bowl topped with cucumber, jalapeno, and cilantro

This Roasted Vegetable Gazpacho recipe is sponsored by Pacific Foods, thank you for supporting the brands who make CIK recipes EPIC.

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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.

Chef's note

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.

Roasted Vegetable Gazpacho in a bowl topped with cucumber, jalapeno, and cilantro
  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 to 6 Servings

Ingredients for this roasted vegetable gazpacho recipe

  • 2 large cubbed zucchinis
  • 1 small quartered onion (white or yellow)
  • 5 large quartered tomatoes
  • 1 halved jalapeño pepper
  • 2 cloves garlic
  • 3 tablespoons avocado oil (or substitute with coconut oil)
  • 3 cups Pacific Foods Vegetable Broth
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • Sea salt, to taste

Toppings

  • 1 English cucumber thinly sliced
  • ½ cup cilantro leaves
  • 1 jalapeño pepper thinly sliced
  • Flaky sea salt
  • Freshly ground black pepper

Ingredient substitutions

  • Avocado oil: Substitute avocado oil with coconut oil or another high-heat oil.
  • Red wine vinegar: Replace red wine vinegar with sherry vinegar or apple cider vinegar.
  • Jalapeño pepper: Use red, green, or yellow bell peppers instead of jalapeño pepper for a milder version.

Additional ingredients

  • Fresh basil or cilantro leaves for garnishing
  • Croutons or crusty bread for serving
  • A drizzle of extra virgin olive oil
  • A sprinkle of flaky sea salt

Cooking tools required

To make this Roasted Vegetable Gazpacho recipe, you'll need the following tools:

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Large mixing bowl
  • Food processor or blender
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Soup ladle

Tools substitute options

  • If you don't have a blender, you can finely chop the vegetables and use a fork to crush them into a smooth paste.
  • Instead of a silicone baking mat, you can use aluminum foil or simply grease the baking sheet with some oil.

How to make Roasted Vegetable Gazpacho: step-by-step guide

Cooking methods

  • Roasting

Preparation steps

  1. Wash and dice the zucchini, onions, and tomatoes, and halve the jalapeño pepper.
  2. Peel the garlic cloves.

Cooking instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Go organic: Consider using organic vegetables and organic oils for this recipe. Organic foods are grown without synthetic pesticides and fertilizers, making them a healthier choice for both you and the environment.
  • Low-sodium broth: To reduce sodium levels, use a low-sodium vegetable broth or even make your own at home. You can control the salt content and it's a great way to use up any veggie scraps!
  • Add more greens: To boost the nutritional profile, consider adding a handful of nutrient-rich leafy greens like spinach or kale to the blender. They'll blend right in and you won't even taste them!
  • Opt for Himalayan pink salt: Instead of regular table salt, opt for Himalayan pink salt. Not only does it contain more minerals, but it also has a stronger flavor, meaning you'll likely use less.

Time-saving tips

  • Use pre-minced garlic: Peeling and mincing garlic can be a bit of a time consumer. To save time, consider using pre-minced garlic that you can buy in jars. It's a real time-saver and still packs that garlicky punch we love.
  • Roast & chill simultaneously: While your veggies are roasting, place your serving bowls in the fridge. This helps to chill the soup faster once it's blended and ready to be served.

What can I prepare ahead of time?

  • Chop 'n' store: Cut your zucchini, onion, tomatoes, and jalapeño pepper ahead of time. Store them in separate, airtight containers in the fridge. This way, they're ready to go when you are. Just remember, the jalapeño can be a bit spicy, so you might want to store it separately from the other veggies to avoid flavor transfer.
  • Broth and oils: Measure out your vegetable broth, avocado oil, olive oil, and red wine vinegar ahead of time. You can keep these on the counter ready to be used.
Roasted Vegetable Gazpacho in a bowl topped with cucumber, jalapeno, and cilantro

Storage and reheating instructions

Leftover storage

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.

Reheating

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

Gazpacho is traditionally made of a variety of fresh vegetables, with ripe tomatoes being the primary ingredient. Other common vegetables used in gazpacho include cucumbers, bell peppers, and onions. In our roasted vegetable gazpacho recipe, we've incorporated zucchini and jalapeño pepper for added flavor.

Gazpacho has a refreshing, slightly tangy taste due to the combination of ripe tomatoes, fresh vegetables, and seasonings like vinegar and garlic. Its flavor can vary depending on the specific ingredients used, but it generally has a bright, zesty quality that is both satisfying and invigorating.

Tomato gazpacho is typically served chilled in a bowl or a glass. You can enjoy it as a light appetizer or a refreshing main course during warm weather. Some people prefer to sip gazpacho directly from the glass, while others use a spoon to savor every bite. Gazpacho can be garnished with fresh herbs, croutons, or a drizzle of olive oil to enhance its flavors and presentation.

While traditional gazpacho is tomato-based, there are many variations of the soup that use different ingredients. Some recipes feature fruit, such as watermelon or strawberries, while others might use green vegetables like spinach or kale. Regardless of the ingredients used, it's meant to be chilled and refreshing.

📖 Recipe

Roasted Vegetable Gazpacho in a bowl topped with cucumber, jalapeno, and cilantro

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.
5 from 3 votes
Print Rate Pin Recipe
Course: Main Course, Soup
Cuisine: Spanish
Keyword: keto soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill: 8 hours
Total Time: 8 hours 40 minutes
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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