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    Roasted Tomato & Pepper Gazpacho

    Sep 5, 2016 · 22 Comments

    Jump to Recipe

    As we bid summer adieu, we wrap our series off with this refreshingly delicious, hearty, cool soup. Loaded with fresh vegetables alongside Parmesan crisps, it's a perfect end note to everything the season embodies.

    Summer_Comfort_Food

    Despite the heat of the summer, I had a strong hankering for soup. Crazy right?

    Believe it or not, my craving for gazpacho is what initially inspired our Summer Comfort Food series this month on LTG.

    It took me a while to create a dish I was eager to share, which explains why I saved the best recipe for last.

    Living the Gourmet: Roasted Tomato & Pepper Gazpacho

    Seasonal veggies fill the brim of the bowl. Much of the produce harvested locally, are still in abundance, so there is plenty of time to make this gazpacho.

    I wanted to add a gourmet touch to the palate with grilled Parmesan crisps. The salty cheese crackers perfectly balanced out the cool, roasted vegetables.

    Living the Gourmet: Roasted Tomato & Pepper Gazpacho

    This gazpacho is thick and chunky, but can be blended to a finer consistency.

    It is truly Summer comfort in one spoonful.

    Living the Gourmet: Roasted Tomato & Pepper Gazpacho

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    Roasted Tomato & Pepper Gazpacho


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    • Author: Living the Gourmet
    • Total Time: 30 minutes
    • Yield: 4-6 1x
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    Ingredients

    Units Scale

    For the Gazpacho:

    • 6 - 7 vine ripe tomatoes - halved
    • 1 whole head of garlic
    • 3 - 4 stalks of celery
    • 1 large zucchini
    • 1 red onion
    • 1 bell pepper
    • 1 long hot pepper
    • 3 tbs. olive oil
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 3 tbs. balsamic vinegar
    • 1/4 cup honey
    • 1/4 cup fresh Italian parsley
    • 1 tbs. capers
    • 2 tbs. raisins

    For the Parmesan Crisps:

    • 1 cup grated Parmesan cheese
    • Freshly ground pepper

    Instructions

    For the Gazpacho:

    1. Preheat Oven 350 degrees F.
    2. Place the tomatoes, garlic in the skin, celery stalks, peeled and quartered zucchini, peeled onion, bell pepper sliced and long hot pepper (with or without seeds) on a baking sheet.
    3. Drizzle the vegetables with olive oil and a pinch of salt.
    4. Place in the oven for 20 – 25 minutes.
    5. Remove from the oven and let the vegetables cool.
    6. Pinch the garlic to remove the cloves from the skin once it has cooled.
    7. Place the vegetables in a food processor along with the seasonings, balsamic vinegar, honey, Italian parsley, raisins and capers. Process until a desired consistency is reached.
    8. Place in a covered bowl and refrigerate for at least one to two hours before serving.

    For the Parmesan Crisps:

    1. Place 1 tablespoon of grated Parmesan on a heated griddle.
    2. Let the cheese melt down and once golden around the edges, flip and cook on the other side until golden as well. Transfer to a cooling rack until ready to serve.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Soup

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    Tag @LTGfood on Instagram and hashtag it #LTGfood

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    Living the Gourmet: Roasted Tomato & Pepper Gazpacho

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    Reader Interactions

    Comments

    1. Angie@Angie's Recipes says

      September 05, 2016 at 8:17 am

      So fresh, delicious and packed full of flavour!

      Reply
    2. natalia20041989 says

      September 05, 2016 at 1:53 pm

      Oh yum, I love anything tomato, looks delicious!:)

      Reply
    3. Liz says

      September 05, 2016 at 7:27 pm

      Wow! I grew up eating gazpacho and love the roasted twist! And with Parmesan crisps? FABULOUS!!!

      Reply
    4. cheri says

      September 05, 2016 at 11:54 pm

      I can eat soup any time of the year, love how your fresh gazpacho soup looks, tomatoes and peppers are a match made in heaven. Take care, C

      Reply
    5. online namkeen store says

      September 06, 2016 at 8:00 am

      Tasteful Online fast food home delivery from JMB Sweets in indore with namkeen shopping store, Put Order online its fast and easy.!

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    6. manu says

      September 06, 2016 at 9:00 am

      Gazpacho is so delicious!
      I coulg eat it a lot this summer in Spain.
      Love

      Reply
    7. Shashi at RunninSrilankan says

      September 06, 2016 at 3:44 pm

      Dear Catherine, I could eat soup all summer long - and your gazpacho sounds so flavorful and so hearty and thick! So loving those Parmesan Crisps!

      Reply
    8. allie @ Through Her Looking Glass says

      September 06, 2016 at 8:07 pm

      What a beautiful gazpacho and I love the cheese crackers. What could be a more refreshing light meal than gazpacho? Also a great way to use of the garden produce. Grabbing my spoon!

      Reply
    9. Beth @ Binky's Culinary Carnival says

      September 06, 2016 at 9:54 pm

      That looks pretty delightful and I have ton of tomatoes and veggies that I picked yesterday! Thanks for the inspiration!

      Reply
    10. [email protected] says

      September 06, 2016 at 10:03 pm

      I love gazpacho and roasting must make it even more delicious. Perfect with the Parmesan crisps too.

      Reply
    11. Diana says

      September 06, 2016 at 10:34 pm

      This looks so flavourful, and I love that you added zucchini! yum 🙂

      Reply
    12. Erin says

      September 07, 2016 at 3:10 am

      I've never made gazpacho, but I love to eat it! This recipe looks delicious!

      Reply
    13. Elizabeth @ SugarHero.com says

      September 07, 2016 at 6:21 am

      This is all of my favorite things! I love chunky gazpacho, and I LOVE cheese crisps! I need to try this with the last of my summer produce!

      Reply
    14. Dannii @Hungry Healthy Happy says

      September 07, 2016 at 9:12 am

      I love gazpacho like this and it reminds me of many a happy holiday in spain!

      Reply
    15. Alida @My Little Italian Kitchen says

      September 07, 2016 at 7:46 pm

      This is so delicious and very well presented. Perfect for a special dinner 🙂 Hope all is well Catherine.

      Reply
    16. Pat C.Wilson says

      September 19, 2016 at 6:25 pm

      my mom love gazpacho so much, she grew up eating gazpacho made by my grandmother. i want to make this my self for her on her birthday next month. hope she loves it. thanks for sharing, Elizabeth. this recipe inspired me so much 🙂

      Reply
    17. Sabrina Zaragoza says

      October 09, 2016 at 6:28 am

      Love tomato. I have never made gazpacho before, but I really love to eat it! Thanks for sharing and have a nice weekend.

      Reply
    18. Russell S. Batiste says

      April 18, 2017 at 8:18 am

      Hi I am Russell S. Batiste.This is amazing Product.I want to try to made this at home

      Reply
    19. Dawn A. Collins says

      April 18, 2017 at 8:20 am

      This is amazing recipe that I will want to made this at home

      Reply
    20. Arianna says

      January 01, 2018 at 1:32 pm

      We collect the fresh Tomatoes and knew it is healthy did not made a good recipe with before see your recipe. Really it's a good meal and we easily made it by follow your recipe direction at home. Many many thanks for share this.

      Reply

    Trackbacks

    1. Potato Leek Soup - Living The Gourmet says:
      15/03/2021 at 6:35 pm

      […] 3) Cheese on Cheese. While most of you will be grating cheese onto this soup before eating, consider, also, frying up some Parmesan crisps and plating those over the soup for added delight – they’re super easy to make, and are about as addictive as potato chips, you can never just stop at one. For a Parmesan crisp recipe, see the one I included in my Roasted Tomato and Pepper Gazpacho. […]

      Reply
    2. What To Serve With Fried Oysters - 11 Tasty Options - Pantry & Larder says:
      23/05/2022 at 12:58 pm

      […] roasted tomato and pepper gazpacho is served as a thick and chunky soup, but you can blend it to a thin and smooth consistency if you […]

      Reply

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