Nothing says summer like cold soup, amiright? It’s just so damn refreshing.
This isn’t your typical gazpacho, because I didn’t add any vinegar. Usually gazpachos include a couple tablespoons of Sherry vinegar, but in this version, I did things a little differently. The lack of a vinegar means there’s no dry, sharp acid bite to the dish. It’s just rich, roasted vegetable goodness.
Of course you can add 2 tablespoons of Sherry vinegar if you’re looking for a more traditional gazpacho. Just refrigerate the soup overnight before adding it in. Maybe just try it this way before you do.
Roasted Red Pepper and Tomato Gazpacho
Roasted vegetable gazpacho soup
Servings: 6
Equipment
- Food processor
Ingredients
- 3 large red bell peppers, sliced into thick wedges
- 4 large tomatoes, whole
- 4 celery stalks, cut in half and ends removed
- 1 large red onion, sliced into thick wedges
- 2 large yellow onions, sliced into thick wedges
- 3 large garlic cloves, whole
- ½ pint sweet cherry tomatoes
- ¼ cup olive oil
- 1¼ cups water
- 1 cup 2% fat greek yogurt
- 1 teaspoon kosher salt
Optional Toppings
- fresh cucumber, sliced
- fresh red bell pepper, diced
Instructions
- Place the bell peppers, whole large tomatoes, celery, red onions and garlic in a large bowl. Add the olive oil and stir to combine.
- Lay the vegetables on 2 large foil-lined baking sheets. Do not overcrowd. Arrange so that the vegetables are laying flat against the pan in a single layer. Roast 30 minutes, stirring at 15 minutes.
- Remove from oven and let cool for 15 minutes.
- Add the roasted vegetables and any pan drippings to a food processor. Add water, yogurt and salt.
- Refrigerate overnight.
- If using, mix in the sherry vinegar.
- To plate, ladle out the soup into a bowl and top with fresh cucumber and red bell pepper. Enjoy!
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