Roasted Vegetable Gazpacho

This Roasted Vegetable Gazpacho is a light and delicious summertime soup that's low-carb, gluten-free, and packed with nutrients, healthy fats, and a bit of protein.

📝 Ingredients

• 2 large zucchini (cubed)
• 1 small white or yellow onion (quartered)
• 5 large tomatoes (quartered)
• 1 jalapeño pepper (halved)
• 2 cloves garlic
• 3 tablespoons avocado oil (or another high heat oil like coconut)
• 3 cups Pacific Foods Vegetable Broth
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Sea salt and fresh black pepper (to taste)
• 1 English cucumber (thinly sliced)
• 1/2 cup cilantro leaves
• 1 jalapeño pepper (thinly sliced )
• Flaky sea salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1Preheat the oven to 425° F.
2. 2Place the zucchini, onion, tomatoes, jalapeno, and garlic in a large cast-iron skillet (we used a 15” skillet - you could also use two smaller skillets or a sheet pan).
3. 3Drizzle the vegetables with the avocado oil. Transfer to the oven and bake for 25 minutes. Turn the broiler to high and roast for 5 minutes until a char starts to form.
4. 4Transfer the vegetables to a blender and puree until smooth. Pulse in the Pacific Foods Organic Chicken Bone Broth, olive oil, and red wine vinegar. Season with salt and pepper to taste. Chill for at least 8 hours.
5. 5Divide the gazpacho between bowls and top with sliced cucumber, cilantro, and sliced chili peppers. Garnish with flaky sea salt and freshly ground pepper. Serve immediately.