Special thanks to Jenny Craig for their sponsorship of this post.
With so much access to beautiful produce this summer, I’ve been LIVING on gazpacho. Yellow gazpacho, watermelon gazpacho, beet gazpacho… there’s rarely a gazpacho I don’t enjoy!
If you’ve never tried gazpacho, it’s a delightful soup made by pureeing fresh vegetables and herbs that’s served cold, preferably on a patio (with a nice glass of pinot grigio.) It’s refreshing, flavorful, and an amazing addition to your summer menu!
I first tried gazpacho years ago at my favorite tapas restaurant in Las Vegas. Since then, if there’s gazpacho on a menu (and assuming it doesn’t have shrimp in it), I’m ordering it. I’ve gotten in the routine of making them at home recently. They’ve become a staple, as has this beautiful bowl you see below.
This recipe comes from my friend Ron, who actually won a recipe contest with it. What makes this version different (and amazing) is the roasting of the veggies. By roasting the tomatoes and peppers, you end up with an added sweetness and char that brings a bold flavor forward. It’s definitely earned a place in my rotation of summer soups!
To all my friends on the Jenny Craig program, this recipe is simply made with vegetables! While traditional gazpacho tends to call for olive oil, I left it out of my version so that I could stay on plan. It makes for a great side dish, appetizer, or snack! As always, check with your consultant to make sure that this aligns with your personal program and personal goals.
Note: If you prefer a more rich gazpacho, replace the water in the recipe with extra virgin olive oil.
Roasted Tomato Gazpacho | No Thanks to Cake
- 2 lbs. ripe tomatoes cored and cut into chunks
- 1 red bell pepper seeded and cut into chunks
- 1 anaheim pepper seeded and cut into chunks
- 1 cucumber peeled, seeded, and cut into chunks
- 3 shallots peeled and cut into chunks
- 3 tsp. sherry vinegar
- 2 tsp. salt more to taste
- 1 pinch black pepper more to taste
- 1/4 cup water
- cooking spray
- Preheat oven to 400 degrees. Place tomatoes, red pepper, and anaheim pepper chunks on a large sheet pan prepared with cooking spray. Spray lightly with cooking spray, and season with salt and pepper. Roast in the oven for 40 minutes. Remove from oven and cool.
- Combine tomatoes, peppers, cucumber, and shallot in a blender. Puree until smooth, at least 2 minutes. With motor running, add vinegar, water, and 2 tsp. salt.
- Chill at least 6 hours, or overnight.
- Before serving, adjust the seasonings by adding salt or vinegar to taste. If soup is thick, add a few tablespoons of water to loosen it up. Serve in your favorite bowl, or shot glasses. Garnish with fresh basil or cilantro
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.