VideoNEW
Podcasts
Blogs
Watch Video
Food Category
Season
Key Ingredient
Cuisine Category
Special Consideration
Roasted vegetable gazpacho soup recipe
- Cuisine: Modern Australian
- Serves 4 for a light lunch, or 6 for entree
A new interpretation of a classic dish combining traditional raw ingredients with oven roasted vegetables. This adds extra richness to the soup and will take time and patience, but it is well worth the effort. We have prepared the recipe in two steps, the roasted and the raw.
Ingredients
The roasted5 red capsicums
Olive oil for cooking
10 ripe tomatoes
1 onion, peeled and quartered
3 cloves of garlic, peeled
1 red chilli
Salt and freshly ground black pepper
The raw
1/2 cucumber
5 tomatoes
1 green capsicum
1/2 cup shredded basil
500ml (2 cups) vegetable stock
Salt and freshly ground black pepper
125ml (1/2 cup) olive oil
Shredded basil to garnish
1/4 cup chopped parsley
Preparation
The roastedPreheat oven to 200C. Rub capsicums with oil. Place in a baking tray and roast until skins blister, approx 30 minutes. Put tomatoes, onion, chilli and garlic in another baking tray, toss with oil, salt and pepper and roast at the same temperature until soft, about 30 minutes.
Allow all vegetables to cool. Set aside 2 capsicums for later use. Remove and discard seeds and skins from tomatoes and capsicum. Puree the tomato, capsicum, onion, garlic and chilli with cooking juices. Pass through a sieve and refrigerate.
The raw
Remove the skin and seeds from the cucumber, dice finely and place in a colander with salt and set aside to drain.
Remove the eyes from the tomatoes and cut a cross into the base with a knife. Blanch in boiling water for 10 seconds; refresh in cold water immediately. Peel and quarter tomatoes, remove seeds and dice remaining flesh finely, 2mm. Dice green capsicum to the same size. Take the reserved roasted capsicums, remove skins and seeds, and dice the flesh same size as a tomato. Rinse cucumber and pat dry.
In a large bowl mix the pureed roasted vegetables, the diced vegetables, the olive oil and herbs. Add enough stock to adjust the consistency, remembering the soup will get thicker when it’s chilled. Check seasoning.
Place the soup and serving bowls in the freezer for one hour before serving. Pour soup into bowls and garnish with the shredded basil.
If you enjoyed this Roasted vegetable gazpacho soup recipe then browse more Modern Australian recipes, soup recipes, allan campion and michele curtis recipes, healthy recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Inn Mahogany Creek | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Comments (1)
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Shredding Kaffir Lime Leaves
To make shredding Kaffir lime leaves easier, first roll the leaves up tightly then use a sharp knife to cut finely across the roll.
Glossary
Parboil
To boil vegetables until half cooked. Used to part-cook potatoes and other hard root vegetables prior to roasting them at a high temperature to ensure that the inside is cooked while the outside crisps up well.
