This roasted tomato gazpacho is a chilled soup that’s full of hidden veggies, but overall maintains a very fresh, light and sweet taste (and smooth texture)! Perfect for the whole crew and so easy to make! Garnish with diced peppers, cucumbers and extra Village Farms® Heavenly Villagio Marzano® tomatoes for a beautiful presentation.

Recipe and photography by @lunchesandlittles

Roasted Tomato & Red Pepper Gazpacho

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Roasted Tomato & Red Pepper Gazpacho
Tags , , , , , , , , ,
Servings 4 Prep Time 15minutes
Cook Time 30minutes
Servings 4 Prep Time 15minutes
Cook Time 30minutes
This roasted tomato gazpacho is a chilled soup that’s full of hidden veggies, but overall maintains a very fresh, light and sweet taste (and smooth texture)! Perfect for the whole crew and so easy to make! Garnish with diced peppers, cucumbers and extra Village Farms® Heavenly Villagio Marzano® tomatoes for a beautiful presentation.

Recipe and photography by @lunchesandlittles
Ingredients
  • 2 pounds Village Farms® Heavenly Villagio Marzano® tomatoes
  • 2 red bell peppers, seeded, quartered
  • 1/2 medium yellow onion, quartered
  • 3 tablespoons olive oil, divided
  • 6 cloves garlic, peeled
  • 2 slices sourdough bread, torn into pieces
  • 1 large cucumber, peeled, chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon chili powder
Directions
  1. Preheat oven to 400F.
  2. Spread tomatoes, peppers and onions in an even layer on rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat.
  3. Roast 15 minutes, then add garlic cloves and roast an additional 15 minutes. Remove from oven and let cool 10 minutes. Remove skins of peppers.
  4. Add onions, garlic, peppers and half of tomatoes to high-powered blender and blend until smooth. Add remainder of tomatoes, bread and cucumber. Blend until smooth. Add 2 Tbsp. oil, lime juice, salt, pepper and chili powder and blend.
  5. Divide between 4 bowls and garnish with diced peppers, cucumbers and tomatoes, if desired.
Nutritional Value
Calories 235, Fat 11g, Protein 5g, Carbohydrates 30g, Fiber 6g, Sodium 150mg, Cholesterol 0mg, Sugar 12g, Calcium 6%DV, Iron 9%DV
Roasted Tomato & Red Pepper Gazpacho
Tags , , , , , , , , ,
Servings 4 Prep Time 15minutes
Cook Time 30minutes
Servings 4 Prep Time 15minutes
Cook Time 30minutes
This roasted tomato gazpacho is a chilled soup that’s full of hidden veggies, but overall maintains a very fresh, light and sweet taste (and smooth texture)! Perfect for the whole crew and so easy to make! Garnish with diced peppers, cucumbers and extra Village Farms® Heavenly Villagio Marzano® tomatoes for a beautiful presentation.

Recipe and photography by @lunchesandlittles
Ingredients
  • 2 pounds Village Farms® Heavenly Villagio Marzano® tomatoes
  • 2 red bell peppers, seeded, quartered
  • 1/2 medium yellow onion, quartered
  • 3 tablespoons olive oil, divided
  • 6 cloves garlic, peeled
  • 2 slices sourdough bread, torn into pieces
  • 1 large cucumber, peeled, chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon chili powder
Directions
  1. Preheat oven to 400F.
  2. Spread tomatoes, peppers and onions in an even layer on rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat.
  3. Roast 15 minutes, then add garlic cloves and roast an additional 15 minutes. Remove from oven and let cool 10 minutes. Remove skins of peppers.
  4. Add onions, garlic, peppers and half of tomatoes to high-powered blender and blend until smooth. Add remainder of tomatoes, bread and cucumber. Blend until smooth. Add 2 Tbsp. oil, lime juice, salt, pepper and chili powder and blend.
  5. Divide between 4 bowls and garnish with diced peppers, cucumbers and tomatoes, if desired.
Nutritional Value
Calories 235, Fat 11g, Protein 5g, Carbohydrates 30g, Fiber 6g, Sodium 150mg, Cholesterol 0mg, Sugar 12g, Calcium 6%DV, Iron 9%DV

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