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Roasted Vegetable Gazpacho

  • 10 min
    Prep Time
  • 40 min
    Total Time
  • 4 people
  • 312 per 1 serving


  • 1 pinch flaky sea salt
  • 5 large tomato, cut in quarters
  • 2 zucchini, cut in cubes
  • 2 cloves garlic
  • 1 onion, cut in quarters
  • 1 jalapeño pepper, stem and seeds removed
  • 3 tablespoons avocado or coconut oil
  • 3 cups Pacific Foods™ Organic Chicken Bone Broth with Sea Salt
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 English cucumber
  • 1 jalapeño pepper, thinly sliced
  • 1/2 cup cilantro


  • Step 1

    Preheat the oven to 425°F. Place the tomatoes, zucchini, garlic, onion,  and stemmed jalapeño in a large cast iron skillet (we used a 15-inch skillet you could also use two smaller skillets or a sheet pan). Drizzle the vegetables with the avocado oil. Transfer to the oven and roast for 25 minutes. Turn the broiler to high and roast for 5 minutes until a char starts to form. 

  • Step 2

    Transfer the vegetables to a blender and puree until smooth. Pulse in the broth, olive oil, and red wine vinegar. Season with the salt and pepper to taste. Chill for at least 8 hours. 

  • Step 3

    Divide the gazpacho among bowls and top with sliced cucumber,  sliced jalapeño and cilantro. Serve immediately.

Calories 312
Total Fat 24 g
Sat. Fat 10.8 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 570 mg
Total Carb 14 g
Dietary Fiber 3 g
Sugar 8 g
Protein 9 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 6 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.