Roasted Vegetable Gazpacho Recipe

Looking for an easy roasted vegetable gazpacho recipe? Learn how to make roasted vegetable gazpacho using healthy ingredients.


Submitted by bleuquila

Makes 6 servings



roasted vegetables and tomato soup

Recipe Ingredients for roasted vegetable gazpacho

3 roma tomatoes
1/2 zucchini
1/2 white onion
2 carrots
3 1/2 cup crushed tomatoes
2 tbs olive oil
1 1/3 cup buttermilk
1 cup water

Recipe Directions for roasted vegetable gazpacho

  1. blanch tomatoes, peel skin remove seeds

  2. start a pot simmering with the can crushed tomatoes, and fresh tomatoes roughly chopped in a cup of water

  3. slice carrots, onions, zucchini and toss with olive oil and salt. roast for 15 min in oven

  4. add roasted vegetables to pot

  5. add fresh herbs like oregano, basil, thyme

  6. IMMERSIFY

  7. add some buttermilk for creaminess!

Categories

Soup

Nutrition Facts
Serving Size 348.1g
Amount Per Serving
Calories
134
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
78mg
3%
Potassium
746mg
21%
Total Carbohydrates
15.4g
5%
Dietary Fiber
4.0g
16%
Sugars
10.5g
Protein
5.2g
Vitamin A 114% Vitamin C 57%
Calcium 13% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in cholesterol
  • High in dietary fiber
  • High in magnesium
  • High in potassium
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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