Creamy Roasted Tomato Gazpacho

A creamy summer soup that's made with roasted tomatoes, peppers, marcona almonds and thickened with bread.

creamy roasted tomato gazpacho / loveandlemons.com

There’s a soup for all seasons, and summer is no exception. Chilled gazpacho, along with a big salad is my perfect summer dinner. And summer lunch. And dinner again the next night if there happens to be any left.

This is a bit of a twist on a Spanish style gazpacho. I make it numerous ways, always drawing on the memory of the one I had on this day. Sometimes I switch up the peppers, sometimes I make it raw. Sometimes I add a few spices. But I particularly love the subtle smoky flavor that happens when the ingredients are first charred on a dry skillet. Not to mention, it’s a nice fix for less-than-amazing tomatoes.

The one liberty I suggest not taking, is subbing out the sherry vinegar. It has a certain sweetness that I don’t think any other vinegar would bring. If you hate the idea of buying a special bottle of vinegar for one recipe, stay tuned – it’s my latest obsession so I’ll have plenty of other uses for it coming up.

creamy roasted tomato gazpacho

 
Author:
Serves: makes 2 large bowls, or 3-4 smaller
Ingredients
  • 1.5 pounds cluster or roma tomatoes
  • ½ a yellow onion, sliced into a few large pieces
  • 2-3 anaheim or piquillo peppers (or 1 small red bell)
  • 3 cloves of garlic
  • 1-2 tablespoons olive oil
  • 1 tablespoons sherry vinegar
  • ¼ cup toasted pine nuts or marcona almonds
  • 1 slice sourdough bread, stale, toasted, or grilled
  • salt & pepper
  • water, as needed, to thin
  • optional toppings: chopped tomato, cucumber, scallion, chile flakes
Instructions
  1. Heat a cast iron skillet, grill pan (or outdoor grill). Dry roast (whole) tomatoes, onion slices, peppers, and garlic (still in it's paper) by placing each directly in the pan, rotating every few minutes until a nice black char marks form all over. You'll probably remove the garlic first, then the peppers and lastly the onion slices and tomatoes. Let everything cool to room temp.
  2. Scrape most of the skin off the peppers, and remove seeds and ribbing.
  3. Over a bowl, core the tomatoes (saving the juice that comes out).
  4. Remove the paper from the garlic and place it into the food processor with the tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper.
  5. Blend until pureed. Add pine nuts and bread and blend again. Taste and adjust.
  6. Chill at least 1 hour. The longer this sits the better. Taste again & adjust seasonings before serving.
Notes
for extra flavor, I grilled my bread on my cast iron grill pan right after I took the tomatoes off.

32 comments

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Rate this recipe (after making it):  

  1. meredith
    08.16.2020

    I threw everything under the broiler and then added some basil and roasted cashews for the nuts. Delicious.

    • Jeanine Donofrio
      08.30.2020

      yum! I’m glad you enjoyed.

  2. Sherri allen
    07.28.2019

    This was so good!! I left out the bread and it was still delish. I’ll do this again for sure.

  3. Ch Rashid from livecrictracker.com
    09.15.2017

    gracious this looks flawless and delectable! I adore the nuts in there for smoothness. Stunning, my dear.

  4. Sarina from carenician.com
    04.04.2017

    forget the bread, taste it, and twofold the nuts in the event that you have a feeling that you need it more smooth!

  5. oh this looks gorgeous and delicious! I love the nuts in there for creaminess. Gorgeous, my dear.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.