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Roasted Tomato Gazpacho

July 3, 2014

Roasted Tomato Gazpacho SoupPin it!

It’s summer! But I am still, technically, a grad student until the end of my 6-week summer TA-ship… so the crazy feeling of having finished grad school probably won’t quite hit me until then.

In the meantime, starting last week, I’ve been waking up early to teach (and grade for) a summer intensive course in first-year Japanese, and it’s led to something of a rude awakening: waking up early five days a week is exhausting!

Making Roasted Tomato Gazpacho Soup

(Don’t laugh — after seven years of grad school, I have a lot to re-get used to…) The sad part is that Paula still wakes up earlier than I do and leaves the house before me… so obviously I have nothing to complain about.

Since I can’t just sleep in or be home at odd hours during the weekdays anymore, Paula and I have kicked our weekend cooking into high gear: she makes us sandwich bread and a frittata to last all week for breakfasts, and for our lunches, I make tabbouleh-like hearty salads and gazpacho soup.

Roasted Tomato Gazpacho SoupPin it!

But not like the gazpacho soup that I used to make (which, granted, is quicker, since you can make it with either fresh tomatoes or a large can of tomato juice). Since I first posted that recipe, the kind of gazpacho that has won my heart even more is made with oven-roasted tomatoes.

Roasted tomatoes for Spanish chilled gazpacho soup

For this soup, I like to roast ripe, de-seeded roma tomatoes along with some onion, garlic, and a serrano. You can always skip the serrano and just add a dash of chili powder (or Sriracha) to spice up your gazpacho instead. The onions and garlic don’t necessarily need to be roasted (I use them raw in my other gazpacho recipe), but as long as they fit on my roasting pan / baking sheet, then they’re going into the oven, too!

Roasted Tomato Gazpacho SoupPin it!

Roasted tomatoes are the most important element. They give the soup a more intense flavor (especially if your tomatoes aren’t quite at the peak of their season yet!). But roasting them, with olive oil and sea salt, also mellows their acidity a bit and almost seems to make them sweeter. Of course the sweetness is then counterbalanced by the vinegar/lime juice and the hint of spice.

Making Roasted Tomato Gazpacho Soup

And don’t feel you need to limit things to just roma tomatoes either! I usually use romas for this recipe, since they’re easier to scoop the seeds out of compared to their rounder, squatter relatives. You do, however, need ripe, red flavorful tomatoes — nothing pale red and barely ripe or out of season. Yes, this recipe calls for turning on the oven, but this is decidedly a Summer Soup. (And not just because it’s eaten chilled.)

Roasted Tomato Gazpacho SoupPin it!

This gazpacho is less sharply vinegary than my previous version, so it doesn’t need to rely on a buttery garnish of avocado wedges to cut through the acidity. Instead, it relies on cucumber, blended into the soup, to thin out the broth and to stretch it across more servings.

Ingredients for Roasted Tomato Gazpacho Soup

The cucumber is especially nice if your tomatoes aren’t the juiciest — and because you will have de-seeded and discarded their gloppiest parts. (Although I like to strain out the “tomato water” from the seeds and add it back to the soup.)

Roasted Tomato Gazpacho SoupPin it!

Paired with the intense concentrated flavor of roasted tomatoes, the cucumber makes this summery soup all the more refreshing. Perfect for a fresh, cold, and reinvigorating lunch on a hot July afternoon (or for a lunch quickly slurped up in between teaching and office hours).

Roasted Tomato Gazpacho SoupPin it!

(I also like to let guests serve themselves gazpacho out of a pitcher — it’s a great addition to a buffet table at a tapas party!)

Print this recipe. (PDF)


Roasted Tomato Gazpacho

(Serves 6)

Active time: 25 min.; Total time: 1 hour.

~ 2 – 2½ lb. roma (or other ripe) tomatoes
~ ½ medium onion
~ 1 serrano, halved and de-seeded (or season soup with chili powder once blended)
~ several Tbsp. olive oil, to drizzle over tomatoes before roasting
~ sea salt
~ 6 cloves garlic, peeled
~ 1-2 slices bread, preferably sourdough, torn up
~ 1 whole large cucumber, peeled and chopped into a few pieces
~ 2 Tbsp. olive oil
~ 2 Tbsp. apple cider vinegar, or red wine vinegar, or fresh lime juice
~ salt, white pepper, and hot sauce/chili powder, to taste
~ 1-2 small Persian cucumbers (or ½ large cucumber), diced, to garnish
~ ½ – 1 green bell pepper, diced, to garnish
~ ½ – 1 red bell pepper, diced, to garnish

How to make it:

1. Pre-heat the oven to 400 degrees. Slice off the tops of the roma tomatoes, then halve the tomatoes and use your thumb to scoop out the seeds and liquid, reserving them in a bowl. Place the de-seeded, halved tomatoes cut-side up on a baking sheet. Add the onion to the baking sheet, and the serrano, if using. Drizzle the ingredients on the baking sheet with olive oil and sprinkle with sea salt. Roast for about 20 minutes, then toss the peeled garlic cloves onto the baking sheet for the last 10-15 minutes of roasting. (30-35 min. total.)

Ingredients for Roasted Tomato Gazpacho SoupMaking Roasted Tomato Gazpacho Soup

2. Let roasted ingredients cool slightly, then transfer the onion, garlic, serrano, and a few of the tomatoes to the blender. Blend until smooth. Then add the rest of the tomatoes, the bread, and the peeled cucumber to the blender. At this point, you could also pour the tomato seeds/pulp through a fine mesh strainer: add the “tomato water” to the soup in the blender, and discard the seeds. Blend until smooth.

Making Roasted Tomato Gazpacho SoupMaking Roasted Tomato Gazpacho Soup

3. Add the olive oil, vinegar/lime juice, salt, pepper, and hot sauce/chili powder (if using). Taste and adjust seasonings as needed.

Roasted tomatoes for Spanish chilled gazpacho soupRoasted tomatoes for Spanish chilled gazpacho soup

4. Dice additional cucumber and bell pepper(s) as a garnish — you can stir some of them into the soup, and reserve some for sprinkling over the tops of individual bowls just before serving.

5. Store in an airtight container in the fridge for up to a week. The olive oil will separate out onto the top — just stir it back in before eating.

Print this recipe! (PDF)

Roasted Tomato Gazpacho SoupPin it!

Related recipe posts:

Gazpacho Soup Crema de Aguacate (Mexican Avocado Soup) Naengmyon (Cold Korean Noodles) Spicy Tomato Soup with red lentils
Gazpacho Soup Crema de Aguacate (Mexican Avocado Soup) Naengmyon (Cold Korean Noodles) Spicy Tomato Soup with red lentils
31 Comments leave one →
  1. July 3, 2014 8:07 am

    Excellent recipe and we have the produce fresh all year round here in Spain really cheaply. Thanks

    • July 3, 2014 8:10 am

      Oh wow, I suppose if I were living in Spain again (I lived there briefly in 2001) then I might not even be motivated to make my own gazpacho, since I could sample gazpacho at many different restaurants instead! But I’ll take it as a compliment that this recipe looks good enough to try making to you, even though you’re in Spain… :) Thanks!

  2. hoytapeo permalink
    July 3, 2014 8:54 am

    Incredible Gazpacho :) We really like it :)

  3. Debbie Spivey permalink
    July 3, 2014 9:38 am

    Thanks for sharing Allison! I have been wanting to try gazpacho, now I have a recipe :)

    • July 4, 2014 12:06 pm

      Thanks for commenting, Debbie! I love gazpacho and hope you enjoy it too… and now you have two recipes, since my other non-roasted version is also up on my site, in a (much) earlier blog post.

  4. July 3, 2014 10:59 am

    It sounds – and looks – beautiful!

  5. July 3, 2014 1:13 pm

    De-li-cious! I love the pictures, but they make me hungry again …

  6. July 3, 2014 2:30 pm

    A tasty gazpacho is such a perfect summer dish! Pinned this one — looks great.

  7. July 3, 2014 8:57 pm

    Great soup, Pinned!

  8. July 4, 2014 4:26 am

    I like gazpacho very much. Of course, I’m spanish and I do a great gazpacho (I don`t add bread and I add carrot, sometimes…), normally in summer. I think in Spain there are many people doing wonderful gazpachos… but no one do it in the same way!

    • July 4, 2014 12:09 pm

      Oh wow, I never thought about adding carrots (do you roast or cook them at all first, or just blend them in raw?). I like the idea that no two Spanish people make gazpacho the same way as each other… that means there must be millions of gazpacho variations to try! :)

      • July 4, 2014 12:48 pm

        I add the carrots in raw. In my opinion, the paper of the bread is to get the gazpacho thickened, and I prefer another vegetables rather than bread to get that. In fact, I think one million kinds of gazpacho are so much, but there are a lot of them.
        Thank you for sharing a spanish healthy recipe.
        I know the existence of another kind of gazpacho, called “ajoblanco” (white garlic), and I thik that is cooked with bread, garlic, olive oil…, but I cannot remember exactly now. I suppose that I must ask for the recipe to my relatives.

  9. July 4, 2014 4:53 am

    What a delicious gazpacho, one of my favourites :D

    Choc Chip Uru

  10. July 4, 2014 5:26 am

    So refreshingly good! Love the depth of flavor of the roasted tomatoes.

    • July 4, 2014 12:10 pm

      Thanks! Yes, I love it too… as long as I have a working oven and it’s not *too* hot in my apt. for the 30 minutes of roasting, I think I’m never going back to the way I used to make it!

  11. July 4, 2014 6:50 am

    A lovely gazpacho. I’ve only made it once but this version sounds so tasty. I only discovered I liked it a couple of years ago as before that the thought of bread in a cold soup put me off.

    • July 4, 2014 12:11 pm

      Thanks, Corina! Yes, it does sound strange to have bread blended into soup… (but then (toasted) bread DIPPED into soup is so so good, so it kind of makes sense!).

  12. July 4, 2014 12:18 pm

    Yum. Don’t get me started on gazpacho. I love it in all its forms, white, red, fruity, veggie. What a wonderful recipe! Enjoy!!

  13. Anne permalink
    July 5, 2014 2:23 pm

    Looks amazing!!!

  14. July 9, 2014 5:45 pm

    Can you believe I’ve never had gazpacho? It looks incredibly easy and just all around perfect for summer. Obviously Orange County spoils me and I basically melt when it gets over 80F…

  15. MyKabulKitchen permalink
    July 10, 2014 2:45 am

    I love soup so have been curious about gazpacho, as it is a summer soup…this looks easy and within my comfort zone, thanks for sharing :-)

  16. July 10, 2014 8:28 am

    Definitely pinning this recipe! I love gazpacho and this recipe looks perfect!

  17. August 28, 2014 12:20 pm

    :) oui, yes, si – me gusta mucho, claro que si… <3 I live 2h-drive from the French-Spanish border and 3h from Barcelona, olé! :)

  18. September 23, 2014 8:15 am

    delicious~thank you

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