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.
1 1/2 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
1/4 cup + 1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
2 teaspoons sherry vinegar
1 teaspoon sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Heat the oven to 425 degrees F.
Arrange half the tomatoes, jalapeño and unpeeled garlic cloves in a pan with sides, cut sides up, in a single layer. Drizzle with 1 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 in 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 out of 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 1 1/2 cups of 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. Repeat until all ingredients are pureed. Cover and chill for at least 2 hours.