Roasted Tomato Gazpacho

RTGaspzcho (2)Gazpacho.

Oh I just love the sound of the word don’t you?

Nothing says lazy late summer than Gazpacho.

It is the queen of tomato soups, the elegant mistress of gorgeous globes of grand fragrance and taste.

Oh, stop me.

This is different than most, one that I created, and changed up to suit my own tastes.

You will notice a lack of cucumber, since I don’t like the taste of it in my soup for some reason. It always leaves me wishing I’d left it out, so I did.


  • 3 lbs or so of ripe real tomatoes (the best you can get) halved and seeded.
  • 4 cloves of garlic, topped and in foil drizzled with EVOO.
  • 2 Hatch, Anaheim or Poblano chiles, sliced in half and laid cut side down
  • 1 small red sweet pepper, sliced into chunks
  • 1/2 medium onion sliced in chunks
  • 2 6-oz cans of tomato juice
  • 1 c beef stock
  • 1 tsp Worcestershire sauce
  • 1 tbsp  sherry vinegar
  • 1/3 c EVOO
  • 1 tsp cumin
  • juice of one lime
  • salt, pepper to taste
  • 2 tbsp finely chopped cilantro


  1. Place all the veggies in a bag and pour some EVOO over and gently rotate until all are coated.
  2. Place on a parchment lined cookie sheet and place in a 425° pre-heated oven until all are charred a bit and soft. (you may have to remove some items before others)
  3. Cool the veggies and then place in a food processor or blender and whirr up until pureed. (you can pulse it if you wish to make it chunky or smooth as you choose.
  4. Pour into a bowl. Add the balance of ingredients.
  5. Adjust the tomato juice to get the consistency you desire. Check for salt and add as needed. Add as much pepper as you like. I like a great deal, up to a tablespoon is fine.
  6. Chill well or serve at room temperature


NOTES: You can of course vary the heat, adding jalapeño or Serrano peppers in addition if you like. If you don’t want the Hatch type peppers, add more sweet peppers.

SOURCE: Sherry Peyton

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