Roasted Tomato Gazpacho narrow display Roasted Tomato Gazpacho wide display

Roasted Tomato Gazpacho


Serving Size 6-8
Active Time:
~10 min
Total Time:
~30 min


Prep vegetables

  • Halve bell pepper lengthwise; remove core, stem and seeds. Cut into ½-inch slices.
  • In large bowl, combine tomatoes, onion, garlic, cucumber pieces, bell pepper, 2 tablespoons cooking oil, 1 tablespoon kosher salt and a pinch of black pepper.
  • Evenly spread vegetables in Zones 1, 2 and 3 of Brava metal tray.


Roast vegetables

  • Slide metal tray into top shelf.
  • Select “Roasted Tomato Gazpacho” on your Brava touchscreen and follow instructions.
  • While the vegetables are cooking, small dice the remaining cucumber and chives and reserve for garnish.


Blend gazpacho

  • When your food is done, transfer to same bowl to catch juices; cool to room temperature.
  • Transfer vegetables and juices to food processor or blender.
  • Add cucumber pieces, sherry vinegar, water and ¼ cup extra-virgin olive oil.
  • Blend gazpacho until smooth.
  • Refrigerate for at least 1 hour.


Finish & serve

  • Transfer gazpacho to individual bowls, garnish with diced cucumber and chives and serve.