Roasted Gazpacho

A classic soup perfect for both lunch and dinner.

Serves: 6
Cook Time: 9 Hours

Ingredients

• 4 ripe tomatoes, cored and halved
• 2 medium zucchini, cut into 2-inch lengths
• 2 medium carrots, cut into 2-inch lengths
• 1 medium-size red onion, cut into 8 pieces
• 8 cloves garlic, peeled
• 1/4 cup extra-virgin olive oil
• 3 cups water
• 1 1/2 cups cubed stale bread (crust removed)
• 1 cup vegetable juice cocktail
• 3 tablespoons sherry vinegar
• Salt and freshly ground pepper

Steps

Preheat oven to 400 degrees F. Combine tomatoes, zucchini, carrots, red onion, and garlic in a large roasting pan; drizzle with olive oil and toss to coat. Roast until vegetables are very tender, about 30 to 45 minutes. Transfer vegetables to a large bowl; stir in water, bread, vegetable juice, vinegar, and 1/2 teaspoon each salt and pepper. Cover and refrigerate 8 hours or overnight, stirring occasionally. Process mixture, in batches, in food processor or blender until smooth. Season with salt and pepper to taste.

This recipe was specially prepared and created by Smithfield. Recipe and photo courtesy of Smithfield.

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