This roasted vegetable gazpacho recipe has a depth of flavor that makes this dish come alive! Try this easy recipe by roasting, grilling or charring your vegetables.
I am a huge fan of gazpacho — whether it’s the tried and true traditional Spanish gazpacho recipe, or something different like my watermelon gazpacho. But I’d never made a smoky gazpacho until I took a cooking class in Mallorca. The result was so delicious I couldn’t wait to share this roasted vegetable gazpacho recipe with you!
I recently visited beautiful Palma de Mallorca and was so excited to see that my friends Ross and Joanna have inaugurated a beautiful cooking space. In addition to catering and pop up dinners, they give cooking classes, so I immediately signed up!
On the menu? A delicious twist on gazpacho to start.
In the class, we charred the veggies over an open flame on a gas burner. This is ideal, as you get a nice char but don’t cook the vegetables too much. However, at home, I’m stuck with an induction range, and therefore had to either grill or roast my veggies for this delicious gazpacho.
If you decide to roast, simply put your oven on broil and place the veggies as close to the heat as possible. They should char in only a couple of minutes — turn them over and then remove. Try to char them as quickly as possible so they don’t cook too much.
If you decide to grill your vegetables, use a similar technique — make sure the grill is as hot as possible so that you get the charred outside but don’t overcook the vegetables.
Other delicious additions to this non-conventional gazpacho are cilantro and parsley, a touch of ground hot pepper, lemon juice, and cumin. The result is the most delicious roasted vegetable gazpacho you can imagine. The hardest part of the recipe is waiting a couple of hours for the gazpacho to be ice cold!
Roasted Vegetable Gazpacho Recipe
- 5 ripe plum tomatoes
- ½ clove of fresh garlic
- 1 small spring onion (or a small sweet onion and a couple of scallions)
- 1 green bell pepper
- ½ red bell pepper
- 1 small jalapeño pepper
- 1 small cucumber, peeled
- ½ cup cold water (you might need more)
- ⅓ cup extra virgin olive oil
- ¼ t ground red pepper (we used Esplette pepper, you could use cayenne as well)
- A handful of parsley
- A handful of cilantro (optional)
- ¼ t cumin
- ½ t salt (to start)
- ½ t sherry or red wine vinegar (you can add more if you like)
- ½ a lemon, juiced
- Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
- Cut the tomatoes into chunks and remove the core if it's too fibrous.
- Cut the bell peppers into chunks and remove the seeds.
- Remove the jalapeño seeds if you don't want this to be too spicy. (I keep them!)
- Cut the onion into chunks.
- Add all of the charred vegetables into a blender, along with the peeled cucumber, one clove of raw garlic, the parsley and cilantro.
- Pulse a couple of times, then add the cold water, sherry vinegar, lemon juice, and spices.
- Blend on high and as blending, slowly add the olive oil.
- Taste and if necessary add more cold water, olive oil, lemon juice or seasoning.
- Chill in the fridge until ice cold.
- Enjoy topped with some additional diced cucumber, and homemade croutons (both optional!).
What do you think? Will you give this roasted vegetable gazpacho recipe a try? I promise it’s almost as easy as the traditional version and really worth trying for the unique smoky flavor.