Creamy Roasted Tomato Gazpacho
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Ingredients
2-4 bowls
- 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 tablespoon 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
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Preparation
Step 1
Heat a cast iron skillet, grill pan (or outdoor grill). Dry roast (whole) tomatoes, onion slices, peppers, and garlic (still in its paper) by placing each directly in the pan, rotating every few minutes until 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 temperature.
Step 2
Scrape most of the skin off the peppers, and remove seeds and ribbing.
Step 3
Over a bowl, core the tomatoes (saving the juice that comes out).
Step 4
Remove the paper from the garlic and place it into a food processor with the tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper.
Step 5
Blend until pureed. Add pine nuts and bread and blend again. Taste and adjust.
Step 6
Chill at least 1 hour. The longer this sits, the better. Taste again & adjust seasonings before serving.
Step 7
Save recipe for the next time?
Chef's notes
For extra flavor, grill the bread on a cast iron grill pan right after removing the tomatoes.
