Name: Roasted Tomato Gazpacho
Cook time: 120 min
Total time: 120 min
Ingredients: 1/4 cup packed fresh basil; 1 tablespoon champagne or white wine vinegar; 1 large or 2 medium shallots; optional garnish: finely diced cucumber; 1 English cucumber; 1 medium red pepper; 1 teaspoons black pepper; 10 medium tomatoes; 1 1/2 teaspoons sea salt; 1 small head of garlic; extra virgin olive oil

Gazpacho

What ingredients do I need to make Gazpacho?

Do I need to peel the vegetables for Gazpacho?

What's the best way to blend the ingredients for Gazpacho?

How long should I chill the Gazpacho before serving?

What can I substitute for bread in Gazpacho?

How can I adjust the consistency of Gazpacho?

Celebrate summer's bounty with this roasted tomato gazpacho soup recipe.

Vegetarian

Paleo

Whole 30

Mediterranean

Vegan

Fresh Vegetables

gram

fresh basil

Vinegar

milliliter

champagne vinegar

shallot

cucumber

Hothouse Cucumber

red bell pepper

Seasonings

black pepper

tomato

sea salt

garlic

Oils

extra virgin olive oil

Vitamin K

Vitamins

Selenium

Minerals

Beta-cryptoxanthin

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin E

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Alpha-carotene

Lycopene

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Roasted Tomato Gazpacho

Produce

Condiment & Toppings

Baking Goods

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