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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
Makes about 5 cups
- 2 pounds garden tomatoes, roasted, peeled and chopped
- 1 pound Persian cucumber (about five), peeled, plus more for garnish
- 1 large red bell pepper- roasted, skin and seeds removed
- 1 clove garlic
- 1 chile de arbol roasted and soaked, stem removed (this is optional for those that like it spicy)
- 2 teaspoons sherry vinegar
- 2 teaspoons alleppo pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- Garnish: Cucumbers, finely diced & Best quality olive oil
- 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.
- 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.
- 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!