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Roasted Tomato Gazpacho

1.5 Hours
12 People
A bowl of roasted tomato gazpacho.


4 cups water
2 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp cane sugar
1 tsp sea salt
1 tsp freshly ground black pepper

Roasted Tomatoes
8 lb Roma tomatoes, approx 16 tomatoes
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Gazpacho Garnish
1/2 cup peeled and diced cucumber
1/4 cup diced tomato
3 Tbsp diced red bell pepper
3 Tbsp diced mixed olives
3 Tbsp feta cheese
2 Tbsp diced red onion
1/4 tsp minced garlic
1 Tbsp red wine vinegar
1 tsp extra-virgin olive oil
1/2 tsp dried oregano


  1. Preheat convection oven to 350F. Lightly coat a baking sheet with canola oil spray.

  2. Cut tomatoes in half lengthwise and season with salt and pepper. Place tomatoes on baking sheet and roast for 1 hour to 1 hour 15 minutes, or until tomatoes are browned and look like they have lost about 50% of their weight. Remove from oven and cool.

  3. In a blender container, combine roasted tomatoes, water, olive oil, lemon juice, sugar, salt and pepper and blend on high until smooth.

  4. In a medium bowl, combine all ingredients for Gazpacho Garnish and toss together until well combined.

  5. Serve 3/4 cup Roasted Tomato Gazpacho topped with 2 tablespoons Gazpacho Garnish.


Calories 80
Protein 2g
Sodium 292mg
Carbohydrates 10g
Fat 4g
Fiber 2g
Cholesterol 3mg
Servings 12 (3/4 cup ea.)