A summer never feels complete without a few key recipes. First and foremost, these pickles are a summer staple followed closely by this grilled cheese. Gazpacho is also on the summer shortlist, usually when the market is swimming in tomatoes. This roasted tomato gazpacho has become a staple and while it usually requires me to turn my oven on, the flavor is really unmatched. I like to make a batch of this the day before hiking and pack it away in the cooler for a perfect after-hike lunch.Print
A flavorful take on traditional summer gazpacho. Roasting tomatoes adds depth to the soup without adding extra ingredients.
- 2 pounds tomatoes
- 1 red pepper ((or 4 to 5 smaller sweet peppers))
- ½ yellow onion (diced)
- 2 cloves garlic (minced)
- 1 medium cucumber
- 2 cups bread cubes
- ⅓ cup fresh basil
- ¼ cup lightly packed dill
- 1/2 teaspoon smoked paprika
- Salt and Pepper to taste
- Preheat oven to 425˚F. Slice the tomatoes into wedges and the peppers in to strips. Place in a roasting dish along with the onion and garlic. Toss together and roast for 40 to 50 minutes or until the ingredients start to char. Remove from oven and let cool slightly.
- Roughly chop the cucumber and add to a blender along with the bread cubes, basil, dill, and smoked paprika. Once tomatoes are done and slightly cooled, add those to the food processor as well and pulse until the soup smooths out and everything is well combined. Taste and add salt/pepper as desired. Place soup in the refrigerator to chill before serving.
Tips & Tricks: Grilling out? Toss the tomatoes in a grill-safe pan and cook that way. Saves from having to turn the oven on during the summer heat!
Nutrition: see the information.
- Calories: 291
- Sugar: 21.3
- Sodium: 325
- Fat: 3.3
- Carbohydrates: 58.2
- Fiber: 10.5
- Protein: 12.4
- Cholesterol: 0
Step by Step
Roasted Tomato Gazpacho
In terms of flavor, this gazpacho is fairly traditional. I tend to be a bit heavier with the cucumber because I like to make sure there’s a taste of it under the tomatoes and spices. Sure, you could skip turning on your oven but then you would miss out on the roasted tomato goodness.
Grilled: Here’s a way to avoid the oven: grill the tomatoes with onions and peppers. This is about the only time I use foil but you could easily use a grill pan that had smaller openings. The char from the open flame is really nice or you can take it an extra step and use wood chips for extra smokiness.
Spicy: I like to add a small scoop of red pepper flakes to the herbs and spices to kick up the overall heat of the soup. Or, since I’m the only spice lover in our house, I’ll add them to the top of my soup before eating.
Gluten-Free: Fairly obvious but if you’re looking to make this gluten-free, use your favorite gf bread in place of the bread in the recipe!
Every time I end up at the market this time of year, I’m always drawn to all the varieties of tomatoes. It’s peak time to snag fresh tomatoes and eat them for every meal. I always gravitate to the smaller tomatoes for use on salads but a big heirloom tomato makes a great addition to sandwiches.