• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Gazpacho with Roasted Tomatoes and Peppers

August 27, 2007 By Susan Voisin 12 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Share on Facebook

Gazpacho with Roasted Tomatoes and Peppers
It’s been a strange summer, as far as my tomato garden is concerned. On the one hand, our heirloom and yellow tomatoes haven’t fared well, not because they didn’t grow but because the villains from last year were back again this summer.

Yes, the birds (and I don’t mean the ones that menaced Tippi Hedren!) They’ve managed to eat almost every “Mr. Stripey” heirloom tomato before it can even ripen. Most of our tomatoes have been small, but there was one huge one, as big as my two cupped hands, that we were eagerly waiting to ripen, but just when some color appeared on it, I walked out into the garden to find it like this:

Bird-eaten Tomato

Ugh! I understand that the birds are hungry and thirsty because of the heat and drought, but couldn’t they have let me have this one freaking tomato?!

On the other hand, the birds haven’t been able to diminish our supply of cherry and grape tomatoes, at least not so we know it. These little tomatoes came in early and heavy and just haven’t stopped, despite the last couple of weeks of high temperatures often in the 100’s.

Just when I figured they were finished, they grew off their stakes and into the driveway and proceeded to set new fruit, so that now we have to carefully drive around them. Since there are still some tomatoes yet to be harvested from them, I haven’t planted my fall crop yet (which is probably a good thing, considering the current heatwave).

Soon, though, even the prolific little tomatoes will be finished and I’ll be back to buying them at the farmers’ market or (when in dire need) the grocery store. So I thought I’d better act fast and make the one summer tomato dish I usually make but haven’t this year: Gazpacho. Since I’ve fallen in love with the taste of roasted baby tomatoes this summer, I thought I’d give my old gazpacho recipe a twist and roast the tomatoes and peppers this time.

The result was a deeper, richer flavor–with the added bonus of lycopene. Yes, cooking tomatoes actually increases the amount of cancer-fighting lycopene, an antioxidant that has also been linked to reduced risk of heart disease. So, if you’re not averse to turning on your oven in August, give this healthy twist on traditional gazpacho a try.

Gazpacho with Roastef Tomatoes

Gazpacho with Roasted Tomatoes
5 from 4 votes
Print SaveSaved! Add to Recipe BoxGo to Recipe Box

Gazpacho with Roasted Tomatoes and Peppers

Gluten Free
Nut Free
Soy Free
Sugar Free
I like to serve this soup in clear glasses with ice cubes to make it extra cold. It’s so refreshing!
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 4
Author Susan Voisin

Ingredients

  • 1 pound cherry, grape, or small roma tomatoes
  • 1 small red bell pepper
  • 1/2 large cucumber or 1 small, peeled
  • 1 clove garlic
  • 1/2 slice day-old bread crust removed (optional)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh parsley
  • 1/8-1/2 teaspoon hot pepper sauce to taste
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup cold water
  • 4 ice cubes
Prevent your screen from going dark

Instructions

  • Preheat oven to 425F. Line an 8×8 baking dish with parchment paper and arrange the tomatoes in it in a single layer. Place the pepper in a smaller baking pan. Roast for 15 minutes. Stir the tomatoes, turn the pepper, and roast for 10 more minutes. 
  • When tomatoes are wrinkled and have exuded their juice, remove them from the oven to cool. (Larger tomatoes will need more time.) Turn the pepper and continue to roast until the skin has darkened on all sides and is lifting from the pepper. Remove it from the oven and place it in a paper bag or seal it in a storage container until it is cool enough to handle. Peel off the skin, discard the seeds and stem, and cut it in half.
  • Once the tomatoes are cool, put them in the blender. (Note: If you used larger tomatoes, first remove the core and chop them roughly.) Add half of the bell pepper and half of the cucumber, cut into chunks. Set the remaining bell pepper and cucumber aside. Add all of the remaining ingredients, except ice cubes, and puree until vegetables are finely chopped. Refrigerate until chilled.
  • When ready to serve, finely chop the remaining bell pepper and cucumber and add it to the gazpacho. Serve in individual bowls or glasses with an ice cube in each.
Nutrition Facts
Gazpacho with Roasted Tomatoes and Peppers
Amount Per Serving (1 serving)
Calories 45 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 163mg7%
Carbohydrates 10g3%
Fiber 2g8%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Share by Email

Filed Under: Recipes, Soups Tagged With: Eat-to-Live, Gardening, Gluten-free, Nut-Free, Soy-free, Sugar-free, Vita-Mix

Sign up for our newsletter for updates on recipes and more!

Previous Post: « E’s Fruit Salad with Strawberry Sauce
Next Post: Portabellas Stuffed with Red Pepper Hummus »

Reader Interactions

Comments

  1. ~M

    May 5, 2010 at 2:36 pm

    Is there another vinegar I could sub for the red wine vinegar? How about rice vinegar?

    Reply
    • SusanV

      May 5, 2010 at 2:38 pm

      Sure, feel free to use your favorite vinegar.

      Reply
  2. Rook

    May 6, 2010 at 11:24 pm

    I’m not a vegan. I hardly live fat free.
    I like food. Good home made food of all sorts.

    Lady… I have to tell you, I completely am in love with your recipes. And its great, because summer is coming, and there are so many veggies readily available here in north west PA. I’ve been looking for some vegetarian recipes to help me get away from all that heavy winter food that we seem to resort to eating out here in the mountains =P

    This looks absolutely delicious!

    Reply
  3. Peter

    May 12, 2010 at 8:16 pm

    Hi Susan,

    This is a fantastic recipe! One question: does it freeze OK?

    Reply
    • SusanV

      May 12, 2010 at 8:24 pm

      I’ve never frozen it, but you should be able to. The bell pepper and cucumber might have a weird texture, though.

      Reply
  4. Shelbey K

    July 12, 2010 at 9:20 pm

    Hi Susan,

    Thank you for creating such an amazing site. I love all your recipes!!!! You have such great ideas and tips. I love food and I am a health fanatic. Tonight I made your Gazpacho Soup fresh from our garden. It was fabulous. Do you know if I can “can” this soup? I am canning my veggies, salsa and tomato sauce. I’d love to can this soup to have it made fresh all year around!

    Keep posting your amazing recipes!

    Shelbey

    Reply
  5. Bonnie in Harlem

    June 1, 2011 at 11:24 pm

    I was never a big fan of cold soups but had some gazpacho at a restaurant last summer that changed my mind. As the temperature has been steadily climbing, I decided to try my hand at making some. This site is the first one I visited to find a recipe. Susan, I have to tell you that your site is my go-to. I’ve made countless meals from recipes I’ve found here and have been very pleased. This gazpacho was no exception. I only wish I had thought to double the recipe because after turning my kitchen into a sauna, I should have had more to show for it. It was delicious, though, and I will surely be making it again. Thanks, Susan!

    Reply
  6. Kim

    July 23, 2011 at 10:15 am

    I hear ya on the Mr. Stripeys!!!! I had ONE last year and one of the neighbors stole it.. 🙁
    I found your site looking for gazpacho ideas. I have never had it and just made some for a small catered party. There are so many versions it is confusing on which one my client wanted. Mine looks just about the same as yours… 🙂
    Nice blog by the way and i am NOT vegan….

    Reply
  7. Irene Humel

    August 23, 2012 at 2:26 pm

    This was the most wonderful cold soup recipe, I loved it! The problem is I should of made a double batch because I ate it all before supper and I now have nothing for the family!

    Reply
  8. Jackie @ Vegan Yack Attack!

    August 24, 2012 at 1:36 am

    The past few years I seem to have had problems with growing (and KEEPING) tomatoes in my garden. I’m hoping that this year is different! I have a few heirloom plants that have lil’ green ones growing. Fingers crossed that they survive the animals! ha ha

    Also, I love that you roasted the tomatoes for this gazpacho, I can’t wait to try this out!

    Reply
  9. Barbara

    August 21, 2014 at 4:05 pm

    Just want to say thanks for this recipe. I have another recipe I’ve made for years, but it doesn’t use roasted tomatoes. Your recipe saves me from all that chopping and it’s really flavorful! Definitely a keeper!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2024 · Susan Voisin · Privacy Policy· Log in