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!
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!
- Calories: 120.48kcal
- Fat: 7.50g
- Saturated Fat: 1.01g
- Monounsaturated Fat: 4.96g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 12.62g
- Fiber: 2.44g
- Sugar: 7.85g
- Protein: 2.72g
- Sodium: 729.69mg
- Calcium: 37.80mg
- Potassium: 647.21mg
- Iron: 1.18mg
- Vitamin A: 116.09µg
- Vitamin C: 157.03mg
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