Slow-Roasted Garlic and Tomato Gazpacho

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich take on classic gazpacho featuring slow-roasted garlic and oven-caramelized tomatoes for a deeper, smoky flavor. This Spanish recipe (vegetarian), ready in about 55 minutes, pairs roma tomatoes, garlic bulb, and cucumber for a weeknight-friendly dinner. Each serving lands at about 130 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Spanish cuisine 130 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Cut the top off 1 whole garlic bulb to expose cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until soft and caramelized.
  2. Step 2: Meanwhile, halve and core 8 roma tomatoes, place on a baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon sea salt. Roast in the oven alongside garlic for 30 minutes until softened and slightly charred.
  3. Step 3: Peel and chop 1 medium cucumber and chop 1 medium red bell pepper into chunks.
  4. Step 4: Squeeze the softened garlic cloves from the roasted bulb into a blender. Add the roasted tomatoes with their juices, cucumber, bell pepper, 3 tablespoons sherry vinegar, 1/3 cup olive oil, 1/2 cup cold water, 1 1/2 teaspoons sea salt, and 3/4 teaspoon black pepper.
  5. Step 5: Blend on high until smooth and creamy, about 2 minutes.
  6. Step 6: Chill the gazpacho in the refrigerator for at least 1 hour for flavors to develop.
  7. Step 7: Serve garnished with 6 chopped fresh basil leaves per bowl.

Related recipes