Go Back
Roasted Vegetable Gazpacho Soup
Print Pin

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.