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    You are in: Home / Recipes / Roasted Gazpacho Recipe
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    Roasted Gazpacho

    Average Rating:

    1 Total Reviews

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    • on May 15, 2009

      I love gazpacho and make it often when the weather warms up, but never tried making roasted version of gazpacho. Also, this recipe intrigued me because of the addition of roasted eggplant and zucchini. Two veggies I've never seen being used in gazpacho. I roasted all the veggies until they were nicely charred (longer than 30 min) and used a blender. The soup itself was quite thick and had to add more water as well as tomato juice to thin it out . I think adding maybe twice the amount of water/tomato juice may work for this soup. I loved the taste after letting it sit overnight. If you are looking for a traditional fresh tomato based gazpacho taste, then this is not it. I thought this was very tasty and unusual version of gazpacho that I would be making again. Thank you for posting this. Made for ZWT 5.

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    Nutritional Facts for Roasted Gazpacho

    Serving Size: 1 (577 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.4
     
    Calories from Fat 173
    58%
    Total Fat 19.2 g
    29%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 134.5 mg
    5%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 9.0 g
    36%
    Sugars 10.1 g
    40%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    sherry wine vinegar

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