Roasted Vegetable Gazpacho

Gazpacho is usually made with raw vegetables, but this version showcases the extra sweetness of roasted vegetables.

Serves: 8Hands-on: 15 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 8


  • 4 beefsteak tomatoes
  • 2 medium zucchini
  • 1 medium eggplant
  • 2 medium onions
  • 10 cloves garlic
  • 6 Tbsp. olive oil
  • 4 cups vegetable broth
  • ¼ cup sherry vinegar
  • ½ tsp. black pepper
  • 4 slices stale bread
  • ½ cup fresh cilantro leaves


  • Preheat the oven to 400°F. Cut the tomatoes and zucchini into large chunks. Peel the eggplant and the onions; cut them into chunks. Peel the garlic cloves, leaving them whole. Toss the vegetables in a bowl with olive oil; place them in a single layer on a roasting pan. Cook for 25 minutes, turning the vegetables over halfway through.
  • Purée the vegetables with the broth and place in a large bowl. Add the sherry vinegar and pepper. Tear the bread into pieces (discard the crusts) and stir them into the mixture. Refrigerate 4 hours. Serve garnished with cilantro leaves.