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roasted tomato gazpacho

July 16, 2019

Roasting fresh summer tomatoes makes their flavor even more complex. If you have some sweet, one-note tomatoes, roasting them adds depth. Gazpacho adds everything a sweet tomato needs – acidity, and a little garlic and herb flavor.

If you are thinking, “Haven’t you already posted about roasting tomatoes?” – well, technically, yes, I posted a roasted tomato dip in 2011. This gazpacho is like a yogurt-free version of that dip that celebrates bright summer flavors.

Gazpacho is like salsa – everyone does it differently. BA’s recipe calls for shallots; Alton Brown’s calls for tomato juice and lime juice; Barefoot Contessa’s is mostly cucumber; Andrew Zimmern’s calls for a ton of Worcestershire.

Bloggers put everything from mango, to celery and sugar, to cumin, to a huge jalapeño in theirs.

I know everyone likes it chunky, but I’m tagging this with “soft foods” because I prefer a totally blended gazpacho. It’s such a refreshing incredible summer sipper.

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– a few pounds of sweet and acidic tomatoes
– a clove (two if they are small) of garlic
– sweet and/or hot peppers (optional)
roast above on 450 til roasty

cool, peel, then add to blender or giant mortar and pestle) with:
– splash of olive oil
– splash of Worcestershire
– half a cucumber (optional)
– red wine vinegar and/or lemon juice (any sour will do)
– whatever fresh herbs you have in the house (highly recommend fresh basil, dill, chives, and thyme, if you have it!)
– pinch of salt and pepper
– (optional, bloody mary style) a little grated horseradish, tabasco or other vinegary hot sauce, and extra splash of Worcestershire sauce

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recipe by friedsig, based on recipes from rozanne gold and food network magazine

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