Paleo Roasted Gazpacho Recipe

IMG_0758It doesn’t matter how much I love to create new recipes and cook delicious meals, if it’s 90 degrees in my house, I DO NOT want to be doing anything over the stove. So last night, when I encountered just such the situation, I decided to make one of my favorite meals from my time studying abroad in Spain: gazpacho, a tomato soup served cold.

To add a twist to the traditional gazpacho recipe, I decided to make a roasted version, roasting every ingredient that went into the soup. This was a super simple and really delicious recipe that is great for summer! Try it out, and make it your own, adding in other veggies and spices that you like.


Here’s how to make this in your kitchen:

  • 9 plum tomatoes, sliced in half and seeds removed
  • 1 head garlic, top sliced off to expose the cloves
  • 1 yellow bell pepper, seeds removed and chopped in thick slices
  • 1/2 sweet onion, sliced thick
  • 1 jalapeno, cut in half and seeds removed (if you like your food spicier, feel free to leave the seeds in!)
  • 2 dashes Worcestershire sauce
  • salt and pepper to taste

1. Preheat your oven to 400 degrees. Prepare the veggies while the oven is baking, placing the tomatoes on one baking sheet and the jalapeno, pepper and onion on another. Wrap the head of garlic in tinfoil, pouring a bit of olive oil on the exposed cloves before wrapping it up.

2. Roast the tomatoes in the oven for about 30 minutes. Roast the peppers, onion and jalapeno for about 35-40 minutes, and the garlic 40-45 minutes. ***Oven temps can vary, so just watch all of the veggies carefully and remove them when they are soft and slightly blackened.

3. Once all of the veggies are done roasting, place everything into a food processor or blender. The roasted garlic should be soft enough to simply squeeze the head of garlic at the bottom, squeezing out the cloves inside. Blend all of the veggies together until smooth. Add two dashes of Worcestershire sauce, salt and pepper to taste and blend again. ***If the soup seems too thick, you can add water to the soup a little at a time. I added about 1/4 cup to mine.

4. Place the soup in the fridge or freezer (if you’re as impatient as I am!) until cool. Then serve with fresh herbs of your choice and a drizzle of olive oil!

Let me know if you try this recipe and what you think! We LOVED it! It has a subtle sweetness from all of the roasted vegetables, and a slight spice from the jalapeno. We added some cilantro to the top of ours, but basil, dill and basically any other herb would taste great!

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