Author Notes
The heat and a killer tomato harvest make for perfect gazpacho weather. This cold soup hits it just right — it’s cool and refreshing, but roasting the tomatoes brings a smoky flavor that reminds you of the promise of fall — please say fall is coming! —eat-drink-garden
Ingredients
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2 pounds
garden tomatoes, roasted, peeled and chopped
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1 pound
Persian cucumber (about five), peeled, plus more for garnish
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1
large red bell pepper- roasted, skin and seeds removed
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1
clove garlic
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1
chile de arbol roasted and soaked, stem removed (this is optional for those that like it spicy)
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2 teaspoons
sherry vinegar
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2 teaspoons
alleppo pepper
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1/4 teaspoon
smoked paprika
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1 teaspoon
salt
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Garnish: Cucumbers, finely diced & Best quality olive oil
Directions
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After roasting your tomatoes and bell pepper, add all ingredients into the blender, including any accumulated juices from the roasting process — a Vitamix is ideal here.
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Puree until the ingredients are smooth. Taste for seasoning and add a little water if the flavor is too concentrated. It really makes the soup delightful and gets rid of any seeds from the tomatoes.
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Chill four hours or overnight. Serve with garnish of chopped cucumbers, a drizzle of olive oil and even a few chopped cherry tomatoes if you have them on hand. Enjoy!
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.
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