Stepping up the Gazpacho Game

I have a recipe for Simple Gazpacho that I blend up in just a few minutes and which I make several times a summer when the tomatoes are at their peak. However, for something to really knock your socks off, a few additional steps can mean a world of difference.

Roasting the garlic and onion deepens the flavors and takes out any harshness from having them raw. I also added roasted cashews as a thickener and for a hit of protein. You could use almonds instead.

Additionally, I used Aleppo pepper here for a lovely pepper taste without adding much heat but you can use a pinch of cayenne if you’d rather. As the flavor intensifies the longer it rests, don’t add so much seasoning you can’t eat the leftovers!

It is so pretty and oh, so delicious! Summertime never tasted so good!

Roasted Gazpacho


1 small head garlic (about 5-8 cloves)
1 small onion
1/4 cup olive oil, divided
2 lbs tomatoes – about 4 good sized
1 large cucumber
1 green bell pepper
1 slice bread, torn into chunks
1/4 cup sherry or red wine vinegar
1/3 cup cashews
1 teaspoon salt
1/2 teaspoon Aleppo pepper
1 cup V-8 or tomato juice

Preheat oven to 400 degrees F. Cut the top off the head of garlic. Place it on a piece of aluminum foil and drizzle generously with olive oil and seal the foil around the bulb. Roast for about 30 minutes or until tender. Squeeze out the softened garlic and let cool.

Quarter the onion and separate the layers. Toss generously with olive oil and place on a baking sheet in the oven with the garlic. Roast until the garlic is done, flipping layers over once during baking.

Wash the tomatoes and cut small x’s in both ends. Place in boiling water for 2 minutes. Remove to an ice water bath. Peel off skin, core and quarter. 

Peel cucumber, scrape the seeds out with a spoon and cut the cucumber into chunks. Core and seed the bell pepper and cut into large pieces.

Soak the bread in the sherry vinegar. While adding the bread isn’t necessary, I find it thickens the soup and mellows the flavors.

Pulse the cashews in a food processor until they become a fine meal.

Combine tomatoes, cucumber, bell pepper, onion and garlic in the food processor with the nuts and pulse several times. Scrape down the sides with a rubber spatula. Add in the sherry vinegar soaked bread, then drizzle in the remaining olive oil, salt and Aleppo pepper until well combined. Add just enough V-8 or tomato juice until the soup reaches the desired consistency. It should not be thin or watery but neither should it be the consistency of a smoothie, either.

Chill for several hours or overnight. Taste for seasoning before serving. Serve with fresh bread.

Michelle made a gorgeous loaf of crusty bread to go with our soup.

Yummy! I’ll see if she’ll give me the recipe for blogging.

2 thoughts on “Stepping up the Gazpacho Game

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