Roasted Tomato Gazpacho

Roasted Tomato Gazpacho

Created by Brava

Serving Size


Active Time

~10 min

Total Time

~30 min


  • 5 cups Roma tomatoes, cored and halved
  • 1 medium yellow onion, peeled and quartered
  • 3 garlic cloves, thinly sliced
  • 1 red bell pepper
  • 1 English cucumber, half cut into 1-inch pieces and half cut into small dice (for garnish)
  • 4 teaspoons sherry vinegar
  • ¾ cup water
  • ½ bunch chives chopped

From Your Pantry

Vegetable oil

Olive oil

kosher salt and black pepper


Brava metal tray

Mixing bowl

food processor or blender

Nutrition Information

Allergens: None


  • Chef's Picks
  • Starter
  • Vegetarian
  • Dairy Free
  • Gluten Free
  • Metal Tray
  • Paleo
  • Recipes
  • Vegan
  • Vegetables
  • Weeknight
  • Year Round

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Finish & serve

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