Roasted Veggie Gazpacho

Screen Shot 2017-07-03 at 10.40.47 PM

This Roasted Veggie Gazpacho is a refreshing take on a classic, that’s quick to prepare and makes a perfect meal on the go. The grilled corn, sweet onion, and peppers complement the roasted tomatoes and veggies in our tomato basil soup. Next time you fire up the grill add a few extra veggies – you’re welcome!


1 bottle Soupure Tomato Basil

1 ear of corn

1/2 bell pepper

1/4 sweet red onion

1/2 cucumber

Optional Add Ins:

1 tablespoon of EVOO

1/2 cup basil

Pinch of salt & pepper

1/4 lime


Lightly grill the sweet red onion, corn and bell pepper. While vegetables are on the grill, peel and chop the cucumber.

Combine in a blender the sweet red onion, bell pepper, cucumbers and Soupure Tomato Basil. Pulse 8-10 times until desired consistency. Chill the mixture if needed.

Place blended mixture into a bowl or thermos. Cut the lightly grilled corn kernels off of the cob and add to soup. Optional additions include a drizzle of EVOO, salt and pepper to taste, chopped basil and a squeeze of fresh lime. Enjoy!

Watch the Roasted Veggie Gazpacho recipe video here.

Leave a comment

Please note: comments must be approved before they are published.

Left Continue shopping
Your Order

You have no items in your cart