Easy Roasted Vegetable Gazpacho
This Easy Roasted Vegetable Gazpacho is a delicious mix of fresh garden veggies enhanced by roasting and then blended together for an easy restaurant-quality gazpacho at home.
It was a warm summer day in Barcelona. We dressed quickly and headed out the door as the meet time with our guide was early. It was a day trip out of the city to Montserrat, Spain. A place that is only accessible by a cable lift that hoisted a jam-packed car far up the hillside. My heart beat rapidly as the car climbed and when it finally reached the top, I could breathe again. It was a package deal that I somehow found last minute that included a lunch at a local vineyard.
I wasn’t sure what to expect from any sort of package deal. But the day at that point had proved for a lovely day out with only an American couple to share the ride with. I had half expected a jam-packed tour-style bus but it was just us four in the van.
With my beautiful daughter by my side. Set to explore the mountain town on our own. When we did find ourselves headed to the lunch portion of the trip. We headed down the mountain yet again and found ourselves on a dirt road. I felt my nerves rise once more, and my mind began thinking of a thousand ways that this might go. Most of which, a nightmarish scene wherein I had made a dreadful mistake.
Gazpacho at the Vineyard
The vineyard appeared. A picturesque setting with olive trees, peach trees, and grapevines growing around a farmhouse with patio dining. The calm came over me as we found our way to the table underneath the trees.
Everything was set so beautifully on the table. Bowls of peaches and Spanish wine decanters filled with deep red Spanish wine with nuts to compliment the fruit laid center on each table. It was then that the bowls of gazpacho were being served. At first glance, it seemed to be an odd choice of warm soup to serve on a hot day.
The guide sat with us for lunch and began explaining each item that was placed in front of us. Paired with the orange bowl of gazpacho was a plate of rustic bread slices. Accompanied by fresh garlic cloves and tomatoes. The guide took a bread slice and rubbed the garlic and then the tomato across it. Tasting the gazpacho was strange at first.
It was surprisingly cool but as I began to sip on this flavorful, cold concoction I realized it was intended to be refreshing on a warm summer day. It has since been a soup that we look forward to. Having fresh vegetables from the garden intensifies the flavors. But if you don’t have garden fresh veggies, just find the very best quality ones you can. I find farmer’s markets are great for this.
Each time I make this Easy Roasted Vegetable Gazpacho I am taken back to the little winery outside of Barcelona. Where we had cold soup in the warm sunshine, and I sat with my girl under the shade of an olive tree.
What You Will Need To Make It
1 large or 2 small cucumbers (seeded and peeled)
2 large Beefsteak or heirloom tomatoes
1/2 half large white onion
2 medium sized green bell peppers
1 tsp ground cumin
2 tbsp sherry vinegar or red wine vinegar
a hunk or slice of leftover bread (plus more for making croutons (optional).)
1 tsp red pepper flakes (optional)
Begin by washing all the veggies and patting dry. Peel and seed the cucumber then cut into halves. Set aside.
Roughly chop the rest of the veggies and place them on a baking sheet. Drizzle with olive oil and sea salt. Place them to roast in a 425℉ oven and roast for 20 minutes. Remove from the oven when ready and allow the veggies to cool.
Pour the vinegar over the leftover bread hunk and allow it to soak while you are waiting for the veggies to cool. Place all the veggies including the cucumbers into a blender or food processor. Sprinkle with more sea salt, cumin, and red pepper flakes if you are adding those as well. Blend until veggies are broken down.
Then add the soaked bread and continue blending until completely smooth. Taste test to ensure the salt and heat are to your liking.
Place the gazpacho in the fridge and chill for 3 hours. To serve I like adding a bowl of homemade croutons to the center of the table.
How To Make Homemade Croutons
Cut leftover bread or even sliced bread into cubes. Coat a cast iron skillet with olive oil and heat. Add the cubed bread to the skilled and mix them around into the oil. Drizzle more on top if needed. You want the bread cubes to have enough oil to ensure they are golden and crisp. Season the coated bread cubes with sea salt, cracked black pepper and even garlic powder if you like. Cook them until they are golden brown.
- Use the best quality vegetables you can find. The flavor of your gazpacho is highly dependent on the freshness of the vegetables used.
- Be sure to chill before serving.
- To serve, drizzle the gazpacho with olive oil and place a few croutons on the center for presentation.
- If the food processor doesn’t get the gazpacho smooth enough, transfer it to a large bowl or pot. Then use an emulsion blender to smooth it out.
Good Additions to Gazpacho
- Fresh herbs like basil, thyme, oregano and chives work great.
- Cream is a great way to make the gazpacho a bit richer. Drizzle around and mix it in just before serving. Or you can add it in while blending the soup.
- Chopped veggies to the top before serving can add a nice crunch to the gazpacho if you are wanting less of a bread factor
- Garlic is always good in my book. Adding a few cloves to roast along with the veggies and then adding the roasted cloves to the blend can make for a nice depth of flavor.
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Easy Roasted Vegetable Gazpacho
a delicious mix of vegetables blending into a chilled gazpacho soup
- 1 large or 2 small cucumbers (seeded and peeled)
- 2 large Beefsteak or heirloom tomatoes
- 1/2 half large white onion
- 2 medium-sized green bell peppers
- 1 tsp ground cumin
- 2 tbsp sherry vinegar or red wine vinegar
- a hunk or slice of leftover bread (plus more for making croutons (optional).)
- 1 tsp red pepper flakes for heat (optional)
- olive oil
- sea salt
- Begin by washing all the veggies and patting them dry.
- Peel and seed the cucumber then cut it into halves. Set aside.
- Rough chop the rest of the veggies and place them on a baking sheet. Drizzle with olive oil and sea salt.
- Place them to roast in a 425℉ oven and roast for 20 minutes.
- Remove from the oven when ready and allow the veggies to cool.
- Pour the vinegar over the leftover bread hunk and allow it to soak while you are waiting for the veggies to cool.
- Place all the veggies including the cucumbers into a blender or food processor.
- Sprinkle with more sea salt, cumin, and red pepper flakes if you are adding those as well. Blend until veggies are broken down.
- Then add the soaked bread and continue blending until completely smooth.
- Taste test to ensure the salt and heat is to your liking.
- Place the gazpacho in the fridge and chill for 3 hours.
- To serve I like adding a bowl of homemade croutons to the center of the table.
Amount Per Serving: Calories: 360Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 107mgSodium: 210mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 31g
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