Roasted Tomato Gazpacho

A flavorful take on traditional summer gazpacho. Roasting tomatoes adds depth to the soup without adding extra ingredients. 

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Soup


  • 2 pounds tomatoes
  • 1 red pepper ((or 4 to 5 smaller sweet peppers))
  • ½ yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 medium cucumber
  • 2 cups bread cubes
  • ⅓ cup fresh basil
  • ¼ cup lightly packed dill
  • 1/2 teaspoon smoked paprika
  • Salt and Pepper to taste


  1. Preheat oven to 425˚F. Slice the tomatoes into wedges and the peppers in to strips. Place in a roasting dish along with the onion and garlic. Toss together and roast for 40 to 50 minutes or until the ingredients start to char. Remove from oven and let cool slightly.
  2. Roughly chop the cucumber and add to a blender along with the bread cubes, basil, dill, and smoked paprika. Once tomatoes are done and slightly cooled, add those to the food processor as well and pulse until the soup smooths out and everything is well combined. Taste and add salt/pepper as desired. Place soup in the refrigerator to chill before serving.


Tips & Tricks: Grilling out? Toss the tomatoes in a grill-safe pan and cook that way. Saves from having to turn the oven on during the summer heat!

Stock up: get the pantry ingredients you will need: Tomatoes, Dill, Smoked paprika

Nutrition: see the information.