Hot Gazpacho with Basil
Tomatoes, sweet pepper, and basil bring bright flavor, lycopene, and plant antioxidants, while chicken broth makes the soup more substantial without flour-based thickeners. The result is a warm tomato soup with a fuller vegetable and herb aroma that works especially well in cooler weather.
This hot gazpacho with basil keeps the freshness of a classic tomato base but serves it as a warm soup with deeper vegetable flavor. Chicken broth makes it more filling, while basil and tomato paste pull the taste together without sugar or starchy fillers.
Cut tomato (320 g) and sweet pepper (70 g), place them on a tray, and roast for 20 minutes until soft. While they roast, finely chop onion (70 g), carrot (80 g), and zucchini (120 g). Heat olive oil (10 g) in a skillet, add onion, carrot, zucchini, turmeric (1 g), allspice (1 g), nutmeg (1 g), thyme (1 g), rosemary (1 g), and salt (3 g), then cook for 7-8 minutes until tender.
Peel the roasted tomatoes and transfer them to a saucepan with the sweet pepper, tomato paste (40 g), basil (8 g), and chicken broth (400 g). Add the vegetables from the skillet, bring to a light boil, heat for 2 minutes, and blend until smooth. Serve hot.
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