A refreshing summer soup made with eggplant and zucchini.
Ingredients
- 2 eggplant
- 2 zucchini
- 2 Tomatoes
- 1 red bell pepper
- 1 red onion small,
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice fresh
- Salt and pepper to taste
- Basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the eggplant and zucchini into chunks. Place them on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Toss the vegetables to coat evenly.
- Roast the eggplant and zucchini in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized. Stir halfway through for even roasting.
- While the eggplant and zucchini are roasting, chop the tomatoes, cucumber, red onion, and garlic.
- Once the roasted eggplant and zucchini have cooled slightly, place them in a blender or food processor.
- Add the chopped tomatoes, cucumber, red onion, garlic, and a splash of red wine vinegar. Season with salt and pepper to taste.
- Blend until smooth and creamy. If the consistency is too thick, add a bit of cold water or more olive oil to reach your desired texture.
- Taste the gazpacho and adjust the seasoning if needed by adding more salt, pepper, or vinegar. You can also add a drizzle of extra virgin olive oil for extra richness.
- Transfer the gazpacho to a bowl or airtight container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
Nutrition
Calories: 180kcalCarbohydrates: 12gProtein: 3gFat: 14gFiber: 4g