Here’s a list of all the ingredients for **Ignacio Blanco's Roasted Vegetable Gazpacho Soup**, formatted with SEO-friendly keywords to help you optimize for search engines:
- **Tomatoes** (ripe, fresh, and roasted for depth of flavor)
- **Red bell peppers** (roasted to enhance sweetness and smokiness)
- **Cucumber** (fresh and peeled for a refreshing taste)
- **Garlic cloves** (roasted for a milder, nutty flavor)
- **Red onion** (roasted to add a subtle sweetness)
- **Extra virgin olive oil** (high-quality for richness and smooth texture)
- **Sherry vinegar** (adds a tangy, authentic Spanish flavor)
- **Day-old bread** (used as a thickener for traditional gazpacho texture)
- **Sea salt** (to enhance the natural flavors of the vegetables)
- **Freshly ground black pepper** (for a hint of spice)
- **Smoked paprika** (adds a smoky, Spanish-inspired kick)
- **Fresh basil or parsley** (for garnish and a burst of freshness)
- **Chilled water** (to adjust the consistency of the soup)
This **roasted vegetable gazpacho recipe** is perfect for a **healthy, cold soup** option, packed with **antioxidant-rich vegetables** and **Mediterranean flavors**. It’s ideal for **summer meals**, **vegan diets**, or as a **refreshing starter** for any occasion.
Steps
# How to Make Ignacio Blanco's Roasted Vegetable Gazpacho Soup
Ignacio Blanco's roasted vegetable gazpacho soup is a flavorful, healthy, and refreshing dish perfect for any season. This recipe combines the smoky richness of roasted vegetables with the classic chilled soup base of traditional gazpacho. Follow these detailed steps to create this culinary masterpiece at home.
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## **Ingredients for Roasted Vegetable Gazpacho Soup**
- 2 large red bell peppers, halved and seeded
- 2 medium zucchinis, sliced
- 1 large eggplant, cubed
- 1 red onion, quartered
- 4 ripe tomatoes, halved
- 3 garlic cloves, peeled
- 3 tbsp olive oil (plus extra for drizzling)
- 1 cucumber, peeled and chopped
- 2 slices of stale bread, soaked in water
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- Fresh basil or parsley for garnish
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## **Step-by-Step Instructions**
### **1. Roast the Vegetables**
1. Preheat your oven to 400°F (200°C).
2. Arrange the red bell peppers, zucchinis, eggplant, red onion, tomatoes, and garlic cloves on a baking tray.
3. Drizzle with 3 tbsp of olive oil and season with salt, pepper, smoked paprika, and cumin.
4. Roast for 25-30 minutes until the vegetables are tender and slightly charred. Let them cool.
### **2. Prepare the Gazpacho Base**
1. In a blender or food processor, combine the roasted vegetables, cucumber, soaked bread, and sherry vinegar.
2. Blend until smooth. If the mixture is too thick, add a splash of cold water or vegetable broth to reach your desired consistency.
3. Taste and adjust seasoning with salt, pepper, and additional vinegar if needed.
### **3. Chill the Soup**
1. Transfer the gazpacho to a large bowl or container.
2. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
### **4. Serve and Garnish**
1. Before serving, give the gazpacho a quick stir.
2. Ladle into bowls and drizzle with a touch of olive oil for added richness.
3. Garnish with fresh basil or parsley for a pop of color and freshness.
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## **Tips for the Perfect Gazpacho**
- Use high-quality olive oil for the best flavor.
- For a smoother texture, strain the soup through a fine-mesh sieve before chilling.
- Serve with crusty bread or croutons for added texture.
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## **Why You’ll Love This Recipe**
This roasted vegetable gazpacho soup is packed with antioxidants, vitamins, and minerals, making it a healthy and delicious choice. The smoky, roasted flavors elevate the traditional gazpacho, creating a unique and satisfying dish. Perfect for meal prep, this soup can be stored in the fridge for up to 3 days.
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By following these steps, you’ll master Ignacio Blanco’s roasted vegetable gazpacho soup, a dish that’s sure to impress your family and friends. Don’t forget to share your creation on social media using #RoastedGazpacho!