Roasted Tomato & Red Bell Pepper Gazpacho

Roasted Heavenly Villagio Marzano® & Red Bell Pepper Gazpacho
Prep time: 
Cook time: 
Total time: 
Yields: 5
  • ½ medium yellow onion
  • 2 red bell peppers
  • 6 cloves garlic
  • 2 pounds heavenly villagio marzano® tomatoes
  • 1 and ½ – 2 tbsp olive oil* + 2 tbsp olive oil
  • 1 large cucumber
  • 2 pieces of sourdough bread or a larger sourdough roll will work too
  • 2 tbsp fresh lime juice
  • Salt, black pepper, white pepper, and chili powder to taste. Optional: Tomato Infused Salt
  • *You will also need additional diced green and red pepper pieces, diced cucumber pieces and a handful more tomatoes for garnish.
  1. Pre-heat oven to 400 degrees.
  2. Start off by cutting up your onion into smaller chunks (just a few cuts will do). Set aside. Then, cut your red peppers, removing all seeds and cutting into large halves or thirds that can be
  3. laid flat on your pan when roasting. Peel garlic cloves. Set aside.
  4. Place tomatoes, onion and red pepper pieces in a large bowl and drizzle with a little olive oil (*as much is needed to coat), and salt. Toss to coat.
  5. Spread everything in an even layer on a rimmed baking sheet (or two!)
  6. Roast tomatoes, onion and peppers in preheated oven for approximately 30 minutes. During the last 15 minutes of roasting, place cloves on a tray with tomatoes.
  7. While everything roasts, peel the cucumber and cut into a couple large pieces, and also dice *additional green pepper, red pepper and cucumber for garnish. Set aside.
  8. Once done, remove roasted ingredients from oven and allow to cool for approximately 10 minutes. Once cooled, carefully remove skins off of red peppers.
  9. In a high-powered blender (I use a Vitamix) add the following: onion, garlic, peppers, and a handful of tomatoes. Blend until smooth.
  10. Next, add the remainder of the tomatoes, sourdough and peeled cucumber chunks to the blender. Blend again until completely smooth.
  11. Then, add your olive oil, lime juice, salt, peppers and just a pinch of chili powder (can omit chili powder if desired!) Taste and adjust as needed.
  12. Divide between 4- 5 bowls, and garnish with diced peppers, cucumbers, and additional tomatoes – sliced in half. I also sprinkled a bit of infused tomato salt (from Gneiss Spice) on top for an extra flavor punch! So good.

Recipe and photography by Lunches and Littles

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