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.
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.
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.
This gazpacho is thick and chunky, but can be blended to a finer consistency.
It is truly Summer comfort in one spoonful.
Roasted Tomato & Pepper Gazpacho
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
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:
- Preheat Oven 350 degrees F.
- 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.
- Drizzle the vegetables with olive oil and a pinch of salt.
- Place in the oven for 20 – 25 minutes.
- Remove from the oven and let the vegetables cool.
- Pinch the garlic to remove the cloves from the skin once it has cooled.
- 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.
- Place in a covered bowl and refrigerate for at least one to two hours before serving.
For the Parmesan Crisps:
- Place 1 tablespoon of grated Parmesan on a heated griddle.
- 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
Enjoy with Love!
Arianna says
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.
Dawn A. Collins says
This is amazing recipe that I will want to made this at home
Russell S. Batiste says
Hi I am Russell S. Batiste.This is amazing Product.I want to try to made this at home
Sabrina Zaragoza says
Love tomato. I have never made gazpacho before, but I really love to eat it! Thanks for sharing and have a nice weekend.
Pat C.Wilson says
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 🙂
Alida @My Little Italian Kitchen says
This is so delicious and very well presented. Perfect for a special dinner 🙂 Hope all is well Catherine.
Dannii @Hungry Healthy Happy says
I love gazpacho like this and it reminds me of many a happy holiday in spain!
Elizabeth @ SugarHero.com says
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!
Erin says
I've never made gazpacho, but I love to eat it! This recipe looks delicious!
Diana says
This looks so flavourful, and I love that you added zucchini! yum 🙂