I love tomatoes so much that I often buy too many and I'm always looking for ways to use them up. Since it's summer I turned to the cold soup, gazpacho. This chilled Spanish soup is traditionally made with tomatoes as the main ingredient and is served chilled so it is the perfect refreshing dish for a hot summer day. To balance all those bright fresh flavors I chose to roast the vegetables to give a bit of a deeper caramelized smoky flavor to the soup.
12 plum tomatoes
3 red bell peppers
3 cloves garlic, peeled
1 jalapeño, seeded
1 tsp red wine vinegar
1 Tbs fresh lemon juice
1 1/2 tsp kosher salt
1/2 tsp crushed black pepper
1/2 cup extra virgin olive oil
Greek yogurt or labne
Preheat oven to 450°F/230°C
Line a sheet pan with parchment paper and place the whole tomatoes and peppers on the tray. Roast for about 25 minutes flipping the vegetables halfway until blistered all over. Place the roasted vegetables in a bowl and cover tightly with plastic wrap, this will allow the tomatoes and peppers to steam so the skins can be easily removed. Set the bowl to the side until the vegetables are cool enough to handle. Peel the skins off the tomatoes and peppers and remove the seeds from the peppers.
Place the garlic and jalapenõ into the work bowl of a food processor fitted with an s-blade or in a blender and pulse until minced.
Add the peeled tomatoes, peppers, red wine vinegar, lemon juice, salt, and pepper. With the motor running slowly stream in the olive oil. Check for seasoning and add more salt or lemon juice if needed. Feel free to puree the soup as much as you want some like it chunky I happen to like it pretty smooth, it's up to you.
Pour the gazpacho into a container with a tight fitting lid and place in the fridge for up to a week.
To serve, ladle into bowls and top with a dollop of Greek yogurt or labne, a sprinkling of torn fresh herbs and some toasted bread for dunking.