Roasted Red Gazpacho

summer garden

Fall may just be a week away, but it’s hotter than Hades in Santa Barbara. Most of us here don’t have air conditioning because usually all it takes is opening up a couple of doors and windows and the ocean breezes cool everything down. Lately, there is no breeze, no cooling down — I open up the French doors and stand with my dog every morning waiting for the breeze. Nada. The heat wave just keeps on rolling and so does my complaining.

summer garden

summer garden

Green zebras.

Hades happens to be an incredible environment for my tomatoes. They have been nothing short of beautiful, incredible depth of flavor and dare I even say, too sweet? I like to leave them on the vine until the last possible moment, sliced fresh on the plate you can still taste a little bit of sunshine. Can we please bottle up that fresh tomato, earth and sun scent? “Indian Summer” by Valerie Rice…(yes, the heat is making me loopy – or maybe it’s all the Coronas I’ve been drinking to cool off).

summer garden

Early girls on the vine.

The heat and a killer tomato harvest make for perfect gazpacho weather. This cold soup hits it just right — it’s cool and refreshing, but roasting the tomatoes brings a smoky flavor that reminds you of the promise of fall — please say fall is coming!  This roasted gazpacho was one of the side-by-side courses served at Elizabeth’s baby shower earlier in the summer to good reviews.

summer garden

The gazpacho police may want to arrest me for calling this gazpacho because it has no bread, but I love this gluten free version and don’t miss the bread one bit. You won’t either. When you roast tomatoes they become more concentrated, so store bought tomatoes will work just fine, be sure to buy them on the vine for the most flavor.

roasting vegetables

Indian Summer Roasted Gazpacho

Makes about 5 cups

Roasting note: Sometimes, I’ll leave a little bit of the tomato skin on to get more of a smoky flavor. I use my handy-dandy iron roaster to roast the veggies, but you can place your tomatoes and peppers on a roasting pan and place under the broiler. Keep an eye on them, you want the skin to blister, but you don’t want the veggies to disintegrate.

2 pounds garden tomatoes, roasted, peeled and chopped

1 pound Persian cucumber (about five), peeled, plus more for garnish

1 large red bell pepper- roasted, skin and seeds removed

1 clove garlic

1 chile de arbol roasted and soaked, stem removed (this is optional for those that like it spicy)

2 teaspoons sherry vinegar

2 teaspoons alleppo pepper

1/4 teaspoon smoked paprika

1 teaspoon salt

Garnish:

Cucumbers, finely diced

Best quality olive oil

After roasting your tomatoes and bell pepper, add all ingredients into the blender, including any accumulated juices from the roasting process — (a Vitamix is ideal here, Justine!).  Puree until the ingredients are smooth. Taste for seasoning and add a little water id the flavor is too concentrated. Pass through a fine mesh sieve two times. I know this seems like a pain, but it really makes the soup delightful and gets rid of any seeds from the tomatoes.

Chill four hours or overnight. Serve with garnish of chopped cucumbers, a drizzle of olive oil and even a few chopped cherry tomatoes if you have them on hand. Enjoy!

gazpacho

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11 thoughts on “Roasted Red Gazpacho”

Thanks so much for sharing your life in such a candid manner. I’m a retired (not old) school teacher from the Chicago area and love getting the breath of fresh air you send out from southern California. Your recipes are great, but the added commentary adds another refreshing dimension. Please don’t stop! We just returnid from a 2-week trip (smarTours) around Ireland. You would ABSOLUTELY LOVE this.

Cheryl,

Thank you so much. This sweet comment could not have come at a more perfect time. I have never been to Ireland but sounds beautiful!

Cheers!

~Val

Val,
Coincidentally we just had some great Gazpacho in Madrid. Cookie can’t wait to try your recipe.

Cheers from Carcassone, France
Bill and Cookie

Valerie, I have an abundance of yummy tomatoes. Could I try them in your gazpacho recipe? Any other suggestions for their use are very welcome.

Thank you, Barbara! I developed this Green Zebra Gazpacho Soup for Flutter Magazine. I think it would work perfectly for your yellow tomatoes:

Green Zebra Gazpacho Soup
– 2 pounds Green Zebra Tomatoes
– 1 pound lemon cucumber, peeled
– 2 Padron peppers*
– 1 yellow bell pepper
– 1 clove garlic (optional)
– 1 tablespoon, plus 1 teaspoon lime juice
– 2 teaspoons salt
*Padron peppers are generally spicier in flavor than
Shishito. Often the larger the Padrons get in size, the
hotter they become. If you’re sensitive to spice, add half the
amount first and blend, taste and add more if you like
where it’s heading.
Garnish
– Chive blossoms
– Lemon cucumber
– Sun Gold tomatoes
1. Wash all of your veggies.
2. Remove the seeds of the pepper and cut into large pieces.
Since it’s all going in the blender a rough chop is fine.
3. Slice the Zebra Tomatoes in half – they’re a small variety,
about the size of a golf ball.
4. Peel the cucumbers. If you can’t find lemon cucumbers,
Persian cucumbers will do just fine.
5. Blend all soup ingredients until thoroughly incorporated
(you may have to do this in batches). Strain through a fine
mesh strainer and discard the residual mixture. There will
be a lot of seeds and unwanted skin. Don’t skip the straining
process; it creates a lovely texture for your gazpacho.
Refrigerate overnight.
6. Serve well chilled with the following garnishes: small
tomatoes sliced in half (I like Sun Gold), small diced lemon
cucumbers, chive and basil blossoms.

Good luck!

Valerie~Thank you so much for responding. I live in NV and now am having to cover the plants to reap the best harvest. I’ll be cooking tomorrow.
Barbara

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