Celebrate summer's bounty with this roasted tomato gazpacho soup recipe.

I could have been a California Girl. I’ll never forget when my parents told me that my father almost took a job in San Diego in the 1970s. Somehow it all made sense because I truly am a California girl at heart, at least when it comes to the weather. I live for spring and autumn. Where I live, winter is freezing and summer is too hot and humid, though I’ll take hot over cold any day. Last summer I visited California for the first time in years and was in awe of the weather as well as the beautiful, colorful produce everywhere. Endless fields of strawberries. Little stands on the side of the road selling bags of avocados for almost nothing. They have local fruits and vegetables all year long. We only have them in DC for part of the year and I will always resent this, knowing I could have been a California girl. The good news is that with the arrival of warm weather I can now hang out at the local farmers market and work on my modest backyard garden. 

Celebrate summer's bounty with this roasted tomato gazpacho soup recipe.

Earlier this year I teamed up with Ziploc to take part in a series of culinary challenges as part of their Fresh 180 program. For the final challenge they’ve asked me to embrace my inner farmer and grow my own dinner. I love this idea. This will be my third summer of gardening and so far there have been both hits and misses. But there’s something incredibly gratifying about growing my own food. And believe it or not Ziploc products are actually very useful for gardening. I use their containers for storing seeds and extra plant food. The produce bags are useful for keeping the vegetables fresh if I don’t use them immediately.

Celebrate summer's bounty with this roasted tomato gazpacho soup recipe.

After learning about this challenge I immediately wanted to make a roasted tomato gazpacho. I love making unusual gazpacho recipes. All of these ingredients can be found at my local market or in my backyard if the garden is doing well. Last year I had great success growing tomatoes, bell peppers, cucumbers and basil, all of which are key ingredients in this recipe.

Celebrate summer's bounty with this roasted tomato gazpacho soup recipe.

A word of advice about this gazpacho: I highly recommend letting the soup chill overnight before serving it. It tastes like a completely different soup after the ingredients have had a chance to sit together and blend. It’s definitely worth the extra time!

Celebrate summer's bounty with this roasted tomato gazpacho soup recipe.

Roasted Tomato Gazpacho
 
Cook time
Total time
 
Author:
Ingredients
  • 10 medium tomatoes
  • extra virgin olive oil
  • 1 small head of garlic
  • 1 large or 2 medium shallots
  • 1 medium red pepper
  • 1 hothouse cucumber, peeled
  • ¼ cup packed fresh basil
  • 1 tablespoon champagne or white wine vinegar
  • 1½ teaspoons sea salt, plus extra for vegetables
  • 1 teaspoons black pepper
  • optional garnish: finely diced cucumber, shallot and red pepper
Instructions
  1. Preheat the oven to 375 degrees F and line a large baking sheet with aluminum foil.
  2. Slice tomatoes in half, toss with olive oil and sprinkle with sea salt.
  3. Remove the excess outer layers of skin from the garlic. Carefully slice off the top of the head so that the cloves are exposed. Place the head in a ramekin and drizzle with olive oil and salt. Cover with foil. Next, slice the root end from the shallots and peel away the skin. Place in a separate ramekin, drizzle with olive oil and cover with foil. Place both ramekins in the center of the prepared baking sheet and spread the tomatoes out evenly around them, cut side up. Cook the tomatoes, garlic and shallots together for one hour, then allow them to cool. Once the garlic has cooled, squeeze the roasted cloves out of their skins (discard the skins).
  4. Turn the oven up to 475 degrees F. Coat the red pepper lightly with olive oil. Roast in the oven for 30 minutes, turning it after 15 with tongs and then checking it every 5 minutes or so. Turn the pepper as the skin blackens. After 30 minutes remove it from the oven to cool. Once it has cooled, peel away the skin and discard the seeds.
  5. Slice the cucumber in half lengthwise. Scoop out the seeds with a spoon and discard them. Chop the cucumber into smaller pieces.
  6. Add the roasted tomatoes, garlic, and shallots to a sturdy blender, including all juices and olive oil from the pan and ramekins. Add the roasted red pepper, cucumber and basil. Puree until very smooth. Add the vinegar, salt and pepper and puree. Adjust seasonings to taste.
  7. Strain the soup through a food mill, chinois or fine mesh strainer. Allow to chill overnight in the refrigerator so the flavors have a chance to blend. Before serving, top with garnishes if using.

 

Disclaimer: I was paid to develop a recipe for the Ziploc® Fresh 180 program. As always, all opinions are my own.

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Comments

  1. I’ve never met a gazpacho I didn’t like! This looks amazing!!

  2. This looks fantastic! And definitely perfect for our D.C. heat. The humidity is back with a vengeance . . . the perfect time for chilled soup!

  3. Mmmm I love a good gazpacho, and this one looks awesome!!

  4. Jennifer – my son loves gazpacho and I love to roast – this recipe fits us to a tee. Lovely photos!

  5. I loovveee gazpacho and yours looks absolutely amazing! Also your photography is stunning, fantastic job :)

  6. Love the roasted tomatoes!

  7. Gorgeous styling, and I love the tip about letting the gazpacho chill overnight!!

  8. this soup with a big old grilled cheese on the side sounds like a winner to me;)

  9. I always think this is the perfect soup for summer!!

  10. Gorgeous! Love the shots! The gazpacho sounds fabulous!

  11. Love the idea of roasting the tomatoes! It adds such depth! Thanks and can’t wait to try the recipe!

  12. This is beautiful!! Roasted Tomato soup is my favorite, and I think your gazpacho is about to replace that. I love the recipe!!

  13. You’re so right about the summer heat, especially here in Fort Lauderdale! That’s why I prefer to use my Crock Pot whenever possible. Can you comment about adapting this recipe for slow cookers?

    Thanks so much; can’t wait to make this!

    • Jennifer Farley says:

      Roasting is high heat cooking, where as the slow cooker uses very low heat. Roasting intensifies the flavors. So while putting the vegetables in a slow cooker and the pureeing them would certainly make a soup, it won’t make *this* soup. Sorry about that!

    • Oops! Just realized this requires roasting, so the Crock Pot won’t do. How about an electric fry pan?
      Thanks!

  14. Geez, it has been ages since I have been on your page, and I have to say – your pics look amazing!! I admire your work! Lovely recipe, defs going to give it a try.

    Anina

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