Roasted Vegetable Gazpacho Recipe

Method11 steps

1. 1

   Step 1: Char all the tomatoes, bell peppers, jalapeño and spring onion (1), plus 2 of the garlic cloves. Use a hot grill, a gas flame, or a broiler with the vegetables close to the heat; watch closely and turn them as soon as their surfaces char. Aim for a quick char without cooking them excessively or burning the skins, which stay in the soup. Keep the remaining garlic clove raw.

   Uses 5 ripe plum tomatoes · 1 green bell pepper · ½ red bell pepper · 1 small jalapeño pepper · 1 small spring onion · 2 cloves garlic, for charring

2. 2

   Step 2: When cool enough to handle, cut the charred tomatoes into chunks. Remove fibrous cores but keep the charred skins.

   Uses All five charred tomatoes from the mixed charred vegetables

3. 3

   Step 3: Cut the charred bell peppers into chunks, removing their seeds and cores while retaining the charred skins.

   Uses The green and half red bell pepper from the charred vegetables

4. 4

   Step 4: Cut the charred jalapeño into pieces. Keep its seeds for more heat, or remove them for a milder soup.

   Uses The charred small jalapeño from the mixed preparation

5. 5

   Step 5: Cut the charred spring onion into chunks.

   Uses The spring onion from the mixed charred preparation

6. 6

   Step 6: Put all the prepared tomato, bell pepper, jalapeño and onion pieces into a blender with both charred garlic cloves, the peeled cucumber (1), the remaining raw garlic clove, all the parsley and the cilantro if using.

   Uses Tomato flesh and skins; fibrous cores are discarded · Prepared pepper flesh and skins; cores and seeds are discarded · Prepared jalapeño with the chosen seed amount · Prepared charred spring onion · Both charred garlic cloves from the mixed preparation · 1 small cucumber, peeled · 1 raw garlic clove · A handful of parsley

7. 7

   Step 7: Pulse a few times, then add the ½ cup cold water, ½ tsp sherry vinegar, juice of the half lemon, ground Espelette pepper (¼ tsp), cumin (¼ tsp) and the initial ½ tsp salt.

   Uses Vegetables, garlic and herbs in the blender · ½ cup cold water · ½ tsp sherry vinegar, to start · Juice of ½ lemon · ¼ tsp ground Espelette pepper · ¼ tsp ground cumin · ½ tsp salt, to start

8. 8

   Step 8: Blend on high, slowly pouring in the ⅓ cup olive oil, until smooth and emulsified.

   Uses Gazpacho vegetables with measured liquids and seasoning · ⅓ cup extra virgin olive oil

9. 9

   Step 9: Taste the soup. Add extra cold water to thin it if needed, and adjust with extra olive oil, lemon juice, salt or sherry vinegar only as desired. Blend again to combine.

   Uses Blended smoky gazpacho · Additional cold water, only if needed to thin the soup · Additional extra virgin olive oil, only if desired after tasting · Additional lemon juice, only if desired after tasting · Additional salt, only if needed after tasting · Additional sherry vinegar, only if desired after tasting

10. 10

    Step 10: Refrigerate the soup for about 2 hours, or until ice cold throughout.

    Chill the gazpacho · 120 minUses Adjusted roasted vegetable gazpacho

11. 11

    Step 11: Divide the cold gazpacho into four servings. Top with diced cucumber and ready croutons if desired.

    Uses Ice-cold roasted vegetable gazpacho · Additional diced cucumber, for serving, optional · Ready plain croutons, for serving, optional