Note to self: step away from the tomatoes. I’m sorry for the plethora of tomato recipes lately. I vow to come up with recipes that exclude tomatoes moving forward!

I don’t think I’ve ever made gazpacho. I love soups of all shapes and sizes, and given how easy gazpacho is to whip up, I’m scratching my head as to why I haven’t tried it from scratch before. We were at the market and the tomatoes were so beautiful that I accidentally picked up too many and was left scrambling for ways to utilize them.

What could I do to make my specific recipe unique? My favorite way to prepare vegetables is to roast them, so that’s just what I did. I threw the tomatoes, zucchini, and bell pepper in the oven until the skin was nice and crispy, about 20 minutes.

Everything got tossed into a blender and mixed until chunky. I like chunky.

I tried to garnish it a little bit to really show off the beauty of the fresh produce.

And I had just made flax crackers with parsley. Fitting.

The next day, we had leftovers with my new flax ‘cornbread’.

I won’t bore with unnecessary details. Make this on a lazy night. Thank me later.

Roasted Vegetable Gazpacho

Ingredients – serves 4-6

  • 1 pint cherry heirloom tomatoes
  • 2 medium heirloom tomatoes
  • 6 baby cucumber
  • 1 green or yellow bell pepper
  • 3 small zucchini
  • 3 radishes
  • 12-15 basil leaves
  • 1 tsp salt, plus more to taste
  • 1-2 T sherry vinegar
  • 2 cloves garlic
  • 1 small shallot
  • 1 T balsamic vinegar
  • 1 T extra virgin olive oil, plus more as garnish
  • Pepper, to taste

Directions

  1. Preheat oven to 450F.
  2. Arrange whole tomatoes, bell pepper (remove the top), zucchini, and garlic cloves on a baking sheet. No need to chop!
  3. Bake for approx. 20min, or until gently charred. Allow to cool.
  4. Place roasted vegetables, as well as remaining ingredients, in a food processor or blender. Blend as much as desired.
  5. Add olive oil, vinegar, salt, and pepper to taste. More olive oil will make the gazpacho smoother and creamier.
  6. Ideally, allow to sit for 30min or overnight in the fridge for optimal flavor experience.

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