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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.
- 10 medium plum or Roma tomatoes
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
- 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
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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.
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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.
Enjoy! I like to garnish with a bit of creme fraiche, some sliced avocado and a sprig of basil.
Balvinder Ubi says
I have never tied gazpacho with roasted tomatoes, I bet it tasted better than raw.
ally says
wow you have done a gorgeous job! the presentation, the freshness, it all is so lovely!
xo
http://allykayler.blogspot.ca/
Lizzy Do says
You have such good taste in names...LOL. Do you happen to have a Tom, too??? On to this gazpacho...mmmmmmm....it sounds heavenly even without peppers!
Angie's Recipes says
A very delicious and appetizing looking gazpacho!
Dining Alone says
This looks delicious but I know if I made this my husband would just want to dip tortilla chips in it 🙂
Claire @ Claire K Creations says
Chris I'm sure your gazpacho is delicious but I had an awful experience with the stuff.
I was 17 and in Spain visiting my aunt and uncle. One day we went out to my uncle's cousin's house to lunch. They are truly Spanish and very posh (they even had a little button to press to call the maid). We sat down to a very formal lunch an the first thing served was gazpacho. It was most definitely not love at first site and I've never had it again but I love my memory of it!
Kathy says
Such amazing looking gazpacho!! I love the freshness of gazpacho…this one looks incredible!
The Mom Chef says
Allergic to peppers. That's a horrible thing! But, you're an amazing mom for working around that and making such a classic summer dish. I bet the smoked paprika was amazing in there. It looks delicious.
Sandra Lee says
Beautiful!!! How yummy would this be in the dead of winter.
Kim - Liv Life says
With my admission that I only started eating tomatoes after I was in my mid-40's, and a decent dislike of gazpacho, I'm amazed that I really, really want to try this! I think I like that you left it a bit chunkier, a bit more texture. Looks great!
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Why your avocado slices are virtually flawless Chris - how do you manage such perfection?!! I love different variations on gazpacho and this one looks velvety delicious. The sriracha sauce is a dynamite inclusion!
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Why your avocado slices are virtually flawless Chris - how do you manage such perfection?!! I love different variations on gazpacho and this one looks velvety delicious. The sriracha sauce is a dynamite inclusion!
Laura (Tutti Dolci) says
I love that you used roasted tomatoes in your gazpacho - perfect light meal for a warm August evening!
Sue/the view from great island says
I love gazpacho, especially this time of year, with or without peppers!
Eri says
Hello Chris, I'm shocked about the fact that your daughter is allergic to peppers, i cant live without peppers they are such a flavor boosters! But as you said, the gazpacho with the roasted tomatoes concentrate the flavors so, no harm done! Your daughter should be so happy having you as her mother 🙂
Hugs my friend!
Stephanie says
I'm sold to the idea, it looks so good. I made a gaspacho with peppers last week and I think my son would prefer this version. I like the idea of the roasted tomatoes. Creative as usual, always a pleasure to read your blog (and appreciate the nice photos 😉 )
kristinwithani says
Chris, this is delightful! I love gazpacho but do not like red or green peppers at all. They overpower most gazpachos and I can't get past the taste.
This really is an answer to something I've been looking for for a while. I always end up with "salsa" when I try to make without peppers.
Yea!
Marina@Picnic at Marina says
Oh, how wonderful! Anything that has tomatoes tastes great! 🙂
lena says
hi chris, i never had gazpacho. what do you do with the tomatoes after roasting them? do we blitz them with the rest of the ingredients?
Kim Garceau says
Ohhhh Chris! You can't actually know how much you please me! I can't eat peppers either and I'm so happy to see that I can actually enjoy a great gaspacho! I'll try your recipe in a couple of days!
Carol @ Always Thyme to Cook says
I love gazpacho, yours looks delicious! Nice you were able to figure it out for your daughter. Sriracha is a great addition.
Tricia @ saving room for dessert says
Oh I bet that is yummy! Adding a little Sriracha sauce was brillant. Peppers don't like me either - so this is on my list!
bellini says
Excellent twist on a classic. Love the roasted tomatoes for added flavour punch.
Amelia says
Hi, wow.. I have not try this but it look delicious. Very appetizing dish. Love the bowl, so cute!
Nice picture and pretty presentation.
Have a nice day.
Jennifer @ Peanut Butter and Peppers says
Oh my gosh, your poor daughter, allergic to peppers! Thats just horrible!
Your gazpacho looks amazing! I have been wanting to make gazpacho all summer, I think it's time to do so!!! Love your recipe and the pictures look delish!!