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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.
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