
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!
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
- ÂĽcupextra virgin olive oil
- ÂĽcupred wine vinegar
- 1½tspsalt
- ½tspfreshly ground black pepper
- ½tspTabasco,optional
Instructions
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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.
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Cool, then remove skins and scrape off any char.
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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.
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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.
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Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary.
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Cover the bowl with saran wrap and chill until ready to serve.
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Serve cold, and enjoy!
Nutrition
- Calories:Â 120.48kcal
- Fat:Â 7.50g
- Saturated Fat:Â 1.01g
- Monounsaturated Fat:Â 4.96g
- Polyunsaturated Fat:Â 0.86g
- Carbohydrates:Â 12.62g
- Fiber:Â 2.44g
- Sugar:Â 7.85g
- Protein:Â 2.72g
- Sodium:Â 729.69mg
- Calcium:Â 37.80mg
- Potassium:Â 647.21mg
- Iron:Â 1.18mg
- Vitamin A: 116.09µg
- Vitamin C:Â 157.03mg
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