Chilled Roasted Vegetable Soup

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Chilled Roasted Vegetable Soup


  • 3 ripe tomatoes, cored and coarsely chopped
  • 1 red onion, coarsely chopped
  • 1 red bell pepper, cored, seeded and coarsely chopped
  • 1 yellow bell pepper, cored, seeded and coarsely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon TABASCO® brand Original Red Sauce, divided
  • 1 cup tomato juice
  • 1/4 cup red wine vinegar
  • 1 cucumber, peeled, seeded and coarsely chopped
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • Yellow pepper slivers, optional
  • Finely diced cucumbers, optional
  • Cilantro sprigs, optional


Preheat oven to 400º F.

Toss tomatoes, red onion, red and yellow peppers, olive oil and 1/2 teaspoon TABASCO® Sauce in roasting pan. Roast 30 minutes, stirring occasionally.*

Remove vegetables to large bowl. Add tomato juice, red wine vinegar, cucumber, salt and remaining 1/2 teaspoon TABASCO® Sauce. In a blender or food processor, purée gazpacho in batches until desired consistency. Stir in cilantro. Cover and refrigerate until chilled, at least 3 hours.

Garnish gazpacho with yellow pepper slivers, diced cucumbers and cilantro sprigs, if desired.

*For grilling option: preheat grill to high. Place vegetable mixture in foil; seal to close well. Place packet on grill. Grill 8 to 10 minutes until packet is puffed. Prepare as above.

Makes 4 1/2 cups.

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