Roasted Tomato Gazpacho
- PREP 40min
- COOK 20min
- TOTAL 1hrs
Traditional gazpacho uses all raw ingredients. This recipe takes advantage of roasted tomatoes in order to add an extra touch of sweetness. If you prefer, skip the roasting and use all ingredients in their raw form. If you do this, we suggest reducing the amount of garlic and possibly the amount of jalapeño since roasting would have toned them down a little.
You Will Need
1 ½ pounds vine-ripened tomatoes, halved, cores and seeds removed
1 small jalapeño
3 medium, garlic cloves, unpeeled
1/2 cup chopped red onion
1 cucumber, halved, seeds removed and peeled
3/4 cup tomato juice
1/4 cup lightly packed basil leaves
5 tablespoons extra-virgin olive oil
Half a lemon, juiced
2 teaspoons sherry vinegar
1 teaspoon sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Directions
Heat the oven to 425° Fahrenheit.
Arrange half the tomatoes, jalapeño, and unpeeled garlic cloves in a pan with sides, cut sides up, in a single layer. Drizzle with one tablespoon of olive oil and sprinkle with a pinch of salt. Roast for 20 minutes. Remove from the oven.
Place the jalapeño into a bowl covered in plastic wrap or a re-sealable plastic bag for 10 minutes, peel, remove seeds, and roughly chop.
Add the roughly chopped jalapeño, roasted tomatoes, and any juice from the baking sheet to a large mixing bowl. Squeeze the garlic from the garlic peel and add to the roasted tomatoes.
Add the uncooked tomatoes, cucumber, red onion, tomato juice, basil leaves, olive oil, lemon juice, sherry vinegar, salt and pepper and stir to combine.
Transfer the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed, then add to a separate large bowl. Cover and chill for at least 2 hours.
Adam and Joanne's Tips
- Make Ahead: Gazpacho gets better over time. Make this up to 3 days in advance.
- This recipe was originally shared with maché magazine and we are happy to be able to share it with you!
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