Name: Roasted Garlic Gazpacho Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Spanish
Ingredients: 8 cloves unpeeled garlic; 4 large cored and cut into 1-inch chunks vine-ripened tomatoes; 2 cored, seeded and cut into 1-inch chunks red bell peppers; 1 English or hothouse, halved, seeded and cut into 1-inch chunks, do not peel cucumber; 5 cups tomato juice; ¼ cup extra virgin olive oil; ¼ cup red wine vinegar; 1½ tsp salt; ½ tsp freshly ground black pepper; ½ tsp optional tabasco

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How To Make Roasted Garlic Gazpacho

Savory and rich garlic gazpacho is a classic Spanish cold soup, that’s loaded with hearty veggies like bell peppers and tomatoes, for a more flavorful side!

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

8garlic cloves,unpeeled
4large tomatoes,vine-ripened, cored, cut into 1-inch chunks
2red bell peppers,cored, seeded, cut into 1-inch chunks
1English cucumber,or hothouse, halved, seeded, cut into 1-inch chunks, do not peel
5cupstomato juice
¼cupextra virgin olive oil
¼cupred wine vinegar
1½tspsalt
½tspfreshly ground black pepper
½tspTabasco,optional

Instructions

Place the unpeeled garlic cloves in a small skillet over medium heat. Cook, turning occasionally, for about 10 to 15 minutes, until soft and blackened in spots.
Cool, then remove skins and scrape off any char.
Add the peeled roasted garlic to the bowl of a food processor fitted with a metal blade; pulse, scraping down sides as necessary, until garlic is finely puréed. Add the chopped tomatoes and pulse until coarsely chopped. Do not overmix.
Transfer the tomato mixture to an extra large bowl. Add the red bell peppers and cucumbers to the food processor and pulse until coarsely chopped; add to the bowl with the tomato mixture.
Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary.
Cover the bowl with saran wrap and chill until ready to serve.
Serve cold, and enjoy!