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This Tomato Gazpacho is full of roasted tomatoes for depth of flavor and juicy, sweet grape tomatoes along with cucumbers, and red onion for freshness.
Gazpacho without peppers? Really? It's the peppers that give gazpacho such a fresh, vibrant taste, isn't it? Without peppers, I thought for sure, that it would be like peas without a pod, or bees without a buzz or trees without a trunk. They all just seem to go together, right?
Well, not necessarily. You see, my daughter's visiting this week and I wanted to make something special for her. One of her favorite soups is gazpacho but she, sadly, has an allergy to peppers! I took it as a fun challenge to create a flavorful gazpacho without peppers.
To create depth of flavor, I decided to roast some of the tomatoes but to keep it from tasting like marinara, I also added lots of juicy, sweet grape tomatoes along with cucumbers, red onion, and garlic. I tinkered and tested adding a bit of this and a splash of that until it seemed just right.
Guess what? I served it to my daughter today and she gave it a big thumbs up! Who says gazpacho needs peppers? Now peas and bees and trees ... well, that's a whole other story.
Roasted Tomato Gazpacho
Ingredients
Ingredients for roasted tomatoes:
- 10 medium plum , or Roma tomatoes
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
Ingredients for gazpacho:
- 2 cups grape or cherry tomatoes
- 3 tablesoons white balsamic vinegar
- 2 medium cucumbers, or 1 large English cucumber, seeded and cut in 2 inch pieces
- ½ medium red onion, roughly chopped
- 3 cloves garlic, peeled
- 1 cup cilantro, packed
- ½ cup basil leaves, packed
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 ½ teaspoons Sriracha chili sauce
- 1 teaspoon soy sauce
- 1 tablespoons extra virgin olive oil
- 1 ½ cups tomato juice, more as needed
- 2 limes, juiced
- 1 teaspoon sea salt, plus more to taste
- freshly ground black pepper
Instructions
Directions for the roasted tomatoes:
- Cut and seed tomatoes. Toss with the 2 tablespoons olive oil, a generous pinch of sea salt and a few grinds of pepper. Roast at 300 for 2 hours or until juices have been absorbed and tomatoes are a deep rich red. Allow to cool for a least 15 minutes.
Directions for the gazpacho:
- Combine all ingredients (including roasted tomatoes) in a food processor and pulse on and off until just slightly chunky. Add tomato juice as needed to make a nice soup consistency. Taste and add sea salt and freshly ground pepper, as needed. Place in a storage container and refrigerate for at least 6-8 hours or longer for flavors to meld.
Stacy says
Ummm?? Isn't sirachi made with chili Peppers......my friend carries an epi pen for her pepper allergy
Not adding that but trying anyway
Unless you know something I don't
Looks good otherwise
Chris Scheuer says
You're right Stacy, for some reason my daughter is only allergic to bell peppers.
Aimee Christian says
I am cracking up. I had to come over after your comment on my gazpacho. I love that we just made the same thing!! Great minds think alike - really. Interesting idea on roasting the tomatoes and of course, your photos are so beautiful. What a talented photog/ husband you have, I'm jealous. Course it wouldn't be as perfect without your food styling talents. I just plopped my avocados down! 🙂
Mary Hirsch says
You're a pretty great Mom!
Mary says
What a beautiful picture. (I'm loving that bowl.) I bet the roasted tomatoes added a completely different kind of flavor.
Hovkonditorn says
Sounds delicious and looks great!
Blond Duck says
I'm obsessed with tomatoes now!
France@beyondthepeel says
I have a friend who hates peppers! hahaha, she's going to love this.
Shu Han says
love gazpacho, esepcially on a hot sunny day, and I don't think we need to fuss too much about being authentic, as long as it tastes good 😉 love the roasted twist, I did that with beetroot too, and it adds an intense depth and sweetness which is just awesome! yummy!
Susan says
You are a woman after my own heart! I love gazpacho, but can no longer eat peppers, so have shied away from making it. I will definitely try your recipe. I want to serve it in small glasses at my birthday party.
I turn 50 next month & am planning a big Elton John themed bash. I don't know if Gazpacho was big in the 70s, but that's when I first had it, so I'm including it on my menu!