Roasted Vegetable Gazpacho

Ingredients

• 2 largecourgettes, cubed
• 1 smallwhite or yellow onion, quartered
• 5 largetomatoes, quartered
• 1jalapeño pepper, halved
• 2 clovesgarlic
• 45 ml (3 tablespoons)avocado oil, or another high-heat oil such as coconut oil
• 710 ml (3 cups)Pacific Foods vegetable broth
• 60 ml (1/4 cup)olive oil
• 45 ml (3 tablespoons)red wine vinegar
• to tastesea salt and freshly ground black pepper
• 1English cucumber, thinly sliced
• 1/2 cupcilantro leaves
• 1jalapeño pepper, thinly sliced
• to tasteflaky sea salt and freshly ground black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Arrange vegetables

   Put the courgettes, onion, tomatoes, halved jalapeño and garlic in a large cast-iron skillet, about 38 cm (15 inches) across. Use two smaller skillets or a baking tray if needed.

3. 3

   Roast until charred

   Drizzle the vegetables with the avocado oil and roast for 25 minutes. Switch the grill to high and cook for a further 5 minutes, until the vegetables start to char.

4. 4

   Blend and chill

   Transfer the vegetables to a blender and purée until smooth. Add the vegetable broth, olive oil and red wine vinegar, then pulse to combine. Season with salt and pepper to taste and chill for at least 8 hours.

5. 5

   Garnish and serve

   Divide the gazpacho between bowls. Top with the sliced cucumber, cilantro and sliced jalapeño, then finish with flaky sea salt and freshly ground black pepper. Serve immediately.

What is roasted vegetable gazpacho?

Gazpacho is a Spanish chilled soup, traditionally associated with Andalusia, where it is commonly made from raw vegetables blended with olive oil and vinegar. This version roasts the vegetables first, giving the soup a softer, sweeter flavour and a lightly smoky edge.

Tomatoes provide the familiar gazpacho base, while courgettes make the blend substantial without overwhelming their flavour. Chilling gives the vinegar and roasted vegetables time to come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 10g protein, 14g carbs, 25g fat.

The tomatoes and courgettes contribute most of the carbohydrates, while avocado oil and olive oil account for much of the fat. The vegetables and broth provide some protein, but the amount per serving is modest. Pair a bowl with a protein-rich side, such as eggs or beans, for a more balanced meal.

Choosing and preparing the vegetables

Tomatoes: Use ripe tomatoes for a juicy, savoury base. Quarter them so they roast evenly alongside the other vegetables.

Courgettes and onion: Cut the courgettes into cubes and quarter the onion, as listed, so both soften and take on colour in the oven.

Jalapeño and garlic: Halve the first jalapeño before roasting; the second is sliced for the topping. Keep the seeds if you prefer more heat, or remove them before using.

Roasting for depth

Spread the vegetables in a large skillet or across two smaller pans or a baking tray, leaving them room to roast rather than pile up. Coat them with avocado oil before they go into the oven.

The final 5 minutes under a high grill help form charred spots. Watch closely during this stage, since the vegetables can darken quickly.

Getting a smooth soup

Blend the roasted vegetables until smooth before adding the broth, oil and vinegar. Pulse after adding these liquids to combine them without losing control of the soup’s texture.

Blenders vary in capacity, so work in batches if needed and take care with warm vegetables. The soup should be smooth enough to ladle, with no large pieces remaining.

Why the long chill matters

Chill the blended soup for at least 8 hours before serving. This gives it time to become thoroughly cold and lets the roasted, acidic and savoury flavours settle together.

Make the soup ahead, but leave the cucumber, cilantro and sliced jalapeño until serving so they stay fresh and crisp.

Serving the gazpacho

Serve the soup cold in bowls, topped with thin cucumber slices, cilantro and fresh jalapeño. Flaky salt and freshly ground pepper add a final savoury contrast.

For a more substantial meal, serve it with crusty bread or a simple sandwich. Add these alongside rather than stirring them into the soup, so the chilled texture stays intact.

Recipe notes & tips

• Use two pans if the vegetables do not fit in a single layer.
• Check the vegetables during the high-grill stage so their edges char without burning.
• Taste the soup after chilling and adjust the seasoning before serving.
• Blend in batches if your blender cannot safely hold all the vegetables and liquid.
• Keep the garnishes separate until the bowls are ready to serve.

Variations

• Adjust the heat: Remove the jalapeño seeds before roasting or slicing for a milder soup.
• Add extra herbs: Use more cilantro as a garnish for a stronger herbal note.
• Change the oil: Use another high-heat oil, such as coconut oil, in place of avocado oil.
• Make it chunkier: Blend the soup briefly, stopping before it becomes completely smooth.
• Serve with bread: Add crusty bread alongside the soup for a more filling meal.

Common mistakes to avoid

• Crowding the pan: The vegetables may steam instead of roast; divide them between pans or use a baking tray.
• Skipping the char: The soup will lose some roasted depth; give the vegetables the full 5 minutes under a high grill, watching closely.
• Blending too much at once: A full blender can be difficult to handle; work in batches if necessary.
• Serving it too soon: The flavours and temperature need time to settle; chill for at least 8 hours.
• Adding the garnish early: Cucumber and cilantro can lose their fresh texture; add them just before serving.

How to store

Keep the soup covered in the refrigerator for up to 3 days, storing the garnishes separately. Stir before serving; this soup is intended to be eaten cold, so no reheating is needed.

Frequently asked questions