Roasted Cherry Tomato Gazpacho

Black bowl of watermelon and tomato gazpacho cold soup, served with chopped cucumber, arugula and sliced cherry tomatoes over old wood background. Top view. Summer eating concept. Square image

Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Cool Time: 3 hours


  • 1 Tbsp. extra virgin olive oil 
  • 4 cups cherry tomatoes 
  • 1 English cucumber, diced 
  • 1 yellow bell pepper, chopped
  • 1/2 purple onion, chopped 
  • 2 cloves garlic, crushed 
  • 830ml cups tomato juice 
  • 60ml red wine vinegar


  1. Place the tomatoes into a shallow baking dish, drizzle with olive oil, and season with a pinch of salt and pepper.
  2. Roast the tomatoes in the oven at 220° C for approximately 15-20 minutes, or until they have burst and softened. Stir halfway through cook time.
  3. Once done, remove from the oven and let cool completely. When the tomatoes are cool, place into a blender along with the cucumber, yellow pepper, purple onion, garlic, agave nectar and red wine vinegar.
  4. Blend all ingredients until smooth or desired consistency. Add the tomato juice, salt and pepper and blend again for about 1 minute.
  5. Pour gazpacho into an airtight container and place in the refrigerator to chill. When the soup is chilled, serve in bowls with a garnish of chopped fresh parsley and goat cheese crumbles.

Recipe Credit: Alisa Rhinehart