I make my go-to Roasted Vegetable Gazpacho Soup as soon as the weather warms up. Oven roasting the vegetables, gives the gazpacho soup an extra richness and unexpected depth of flavour with just the right amount of spice. Serve with lots of fresh herbs and crispy sourdough crumbles. 

I’ve been making this recipe for many years and my family loves it every time I make it. 

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Roasted Vegetable Gazpacho Soup

Ingredients

• 1 lb tomatoes chopped
• 1 large red bell pepper or a few baby peppers
• 1 mediumVidalia onion, roughly chopped
• 1 medium zucchini cut in chunks
• 3 tbsp extra-virgin olive oil
• Fresh parsley basil and oregano, chopped
• 2 cups tomato juice or passata
• 3 tbsp rice wine vinegar
• 2 tsp Tabasco, optional
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Instructions

• Heat oven to 375°F.
• Toss the chopped veggies in the olive oil and season.
• Place in a baking dish and roast in the oven for half an hour, shaking the dish half way through.
• Remove from the oven and allow to cool. Place the cooled veggies in the food processor and add the rest of the ingredients except the water. I like to process until the mixture is slightly chunky.
• Slowly add water until you reach your desired thickness. Check for seasoning.
• Chill well. The soup is best the next day when the flavours have all developed.
• Serve with lots of fresh herbs and crispy sourdough crumbles.