Roasted Garlic Gazpacho

Name: Roasted Garlic Gazpacho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 English or hothouse cucumber, halved, seeded and cut into 1-inch chunks (do not peel); 59 milliliters extra virgin olive oil, best quality such as Colavita or Lucini; 8 garlic cloves, unpeeled; 2 red bell peppers, cored, seeded and cut into 1-inch chunks; 59 milliliters red wine vinegar, best quality such as Pompeian Gourmet; 1 teaspoon salt; 1 teaspoons Tabasco (optional); 1 liters tomato juice, such as Campbellss (not the low sodium); 4 larges vine-ripened tomatoes, cored and cut into 1-inch chunks

Need a gluten free, whole 30, and vegan soup? Roasted Garlic Gazpacho could be a spectacular recipe to try. One serving contains 155 calories, 3g of protein, and 9g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Summer. From preparation to the plate, this recipe takes around 45 minutes. If you have bell peppers, tomato juice, vine-ripened tomatoes, and a few other ingredients on hand, you can make it.