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!
Janette@CulinaryGinger.com says
I love gazpacho and roasting must make it even more delicious. Perfect with the Parmesan crisps too.
Beth @ Binky's Culinary Carnival says
That looks pretty delightful and I have ton of tomatoes and veggies that I picked yesterday! Thanks for the inspiration!
allie @ Through Her Looking Glass says
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!
Shashi at RunninSrilankan says
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!
manu says
Gazpacho is so delicious!
I coulg eat it a lot this summer in Spain.
Love
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cheri says
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
Liz says
Wow! I grew up eating gazpacho and love the roasted twist! And with Parmesan crisps? FABULOUS!!!
natalia20041989 says
Oh yum, I love anything tomato, looks delicious!:)
Angie@Angie's Recipes says
So fresh, delicious and packed full of flavour!