Roasted tomato gazpacho


One of my favorite things about going home is our big family dinners. All my aunts, uncles and cousins come over and it’s pretty much the best time ever. Saturday night started with gazpacho and quesadillas, a summer-friendly rift on tomato soup and grilled cheese.

And, by summer friendly, I also mean bikini friendly. This soup is beyond healthy– Tracy Anderson endorses it, which is all I need to know.

Roasted tomato gazpacho (adapted from Tracy Anderson’s recipe)

1.5 cups roasted tomatoes
2 Tbsp. parsley
12 chives
2 Tbsp. cilantro
Juice of 1/2 lemon
2 Tbsp. Rice Vinegar
Pinch Paprika
Pinch Cayenne Pepper
Pinch Black Pepper
1/8 red onion
1/2 cup mixed bell pepper
1/4 English cucumber
2 T olive oil (Tracy’s version doesn’t include this)
Garnish with a large shrimp or extra parsley

Preheat your oven to 400 degrees. Deseed the tomatos and place them on parchment paper. Roast in the oven for 40-50 minutes depending on your oven. Pulse all ingredients in food processor. Simple huh?

Enjoy with a pepper jack and cheddar cheese quesadilla.




  1. Ohhhhhh… I love, love, love gazpacho. Unfortunately, the weather is unseasonably cold where I live right now, but I’ll be saving the recipe for when the sun comes out and the temperatures climb up! Thanks for sharing! (I’ll need to look up this Tracy Anderson person.)

  2. Pingback: Gazpacho with a Strawberry Twist « Brooklyn Locavore

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