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This Tomato Gazpacho is full of roasted tomatoes for depth of flavor and juicy, sweet grape tomatoes along with cucumbers, and red onion for freshness.
Gazpacho without peppers? Really? It's the peppers that give gazpacho such a fresh, vibrant taste, isn't it? Without peppers, I thought for sure, that it would be like peas without a pod, or bees without a buzz or trees without a trunk. They all just seem to go together, right?
Well, not necessarily. You see, my daughter's visiting this week and I wanted to make something special for her. One of her favorite soups is gazpacho but she, sadly, has an allergy to peppers! I took it as a fun challenge to create a flavorful gazpacho without peppers.
To create depth of flavor, I decided to roast some of the tomatoes but to keep it from tasting like marinara, I also added lots of juicy, sweet grape tomatoes along with cucumbers, red onion, and garlic. I tinkered and tested adding a bit of this and a splash of that until it seemed just right.
Guess what? I served it to my daughter today and she gave it a big thumbs up! Who says gazpacho needs peppers? Now peas and bees and trees ... well, that's a whole other story.
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Roasted Tomato Gazpacho
Ingredients
Ingredients for roasted tomatoes:
- 10 medium plum , or Roma tomatoes
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
Ingredients for gazpacho:
- 2 cups grape or cherry tomatoes
- 3 tablesoons white balsamic vinegar
- 2 medium cucumbers, or 1 large English cucumber, seeded and cut in 2 inch pieces
- ½ medium red onion, roughly chopped
- 3 cloves garlic, peeled
- 1 cup cilantro, packed
- ½ cup basil leaves, packed
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 ½ teaspoons Sriracha chili sauce
- 1 teaspoon soy sauce
- 1 tablespoons extra virgin olive oil
- 1 ½ cups tomato juice, more as needed
- 2 limes, juiced
- 1 teaspoon sea salt, plus more to taste
- freshly ground black pepper
Instructions
Directions for the roasted tomatoes:
- Cut and seed tomatoes. Toss with the 2 tablespoons olive oil, a generous pinch of sea salt and a few grinds of pepper. Roast at 300 for 2 hours or until juices have been absorbed and tomatoes are a deep rich red. Allow to cool for a least 15 minutes.
Directions for the gazpacho:
- Combine all ingredients (including roasted tomatoes) in a food processor and pulse on and off until just slightly chunky. Add tomato juice as needed to make a nice soup consistency. Taste and add sea salt and freshly ground pepper, as needed. Place in a storage container and refrigerate for at least 6-8 hours or longer for flavors to meld.
Notes
Nutrition
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Ummm?? Isn't sirachi made with chili Peppers......my friend carries an epi pen for her pepper allergy
Not adding that but trying anyway
Unless you know something I don't
Looks good otherwise
You're right Stacy, for some reason my daughter is only allergic to bell peppers.
I am cracking up. I had to come over after your comment on my gazpacho. I love that we just made the same thing!! Great minds think alike - really. Interesting idea on roasting the tomatoes and of course, your photos are so beautiful. What a talented photog/ husband you have, I'm jealous. Course it wouldn't be as perfect without your food styling talents. I just plopped my avocados down! 🙂
You're a pretty great Mom!
What a beautiful picture. (I'm loving that bowl.) I bet the roasted tomatoes added a completely different kind of flavor.
Sounds delicious and looks great!
I'm obsessed with tomatoes now!
I have a friend who hates peppers! hahaha, she's going to love this.
love gazpacho, esepcially on a hot sunny day, and I don't think we need to fuss too much about being authentic, as long as it tastes good 😉 love the roasted twist, I did that with beetroot too, and it adds an intense depth and sweetness which is just awesome! yummy!
You are a woman after my own heart! I love gazpacho, but can no longer eat peppers, so have shied away from making it. I will definitely try your recipe. I want to serve it in small glasses at my birthday party.
I turn 50 next month & am planning a big Elton John themed bash. I don't know if Gazpacho was big in the 70s, but that's when I first had it, so I'm including it on my menu!
I have never tied gazpacho with roasted tomatoes, I bet it tasted better than raw.
wow you have done a gorgeous job! the presentation, the freshness, it all is so lovely!
xo
http://allykayler.blogspot.ca/
You have such good taste in names...LOL. Do you happen to have a Tom, too??? On to this gazpacho...mmmmmmm....it sounds heavenly even without peppers!
A very delicious and appetizing looking gazpacho!
This looks delicious but I know if I made this my husband would just want to dip tortilla chips in it 🙂
Chris I'm sure your gazpacho is delicious but I had an awful experience with the stuff.
I was 17 and in Spain visiting my aunt and uncle. One day we went out to my uncle's cousin's house to lunch. They are truly Spanish and very posh (they even had a little button to press to call the maid). We sat down to a very formal lunch an the first thing served was gazpacho. It was most definitely not love at first site and I've never had it again but I love my memory of it!
Such amazing looking gazpacho!! I love the freshness of gazpacho…this one looks incredible!
Allergic to peppers. That's a horrible thing! But, you're an amazing mom for working around that and making such a classic summer dish. I bet the smoked paprika was amazing in there. It looks delicious.
Beautiful!!! How yummy would this be in the dead of winter.
With my admission that I only started eating tomatoes after I was in my mid-40's, and a decent dislike of gazpacho, I'm amazed that I really, really want to try this! I think I like that you left it a bit chunkier, a bit more texture. Looks great!
Why your avocado slices are virtually flawless Chris - how do you manage such perfection?!! I love different variations on gazpacho and this one looks velvety delicious. The sriracha sauce is a dynamite inclusion!
Why your avocado slices are virtually flawless Chris - how do you manage such perfection?!! I love different variations on gazpacho and this one looks velvety delicious. The sriracha sauce is a dynamite inclusion!
I love that you used roasted tomatoes in your gazpacho - perfect light meal for a warm August evening!
I love gazpacho, especially this time of year, with or without peppers!
Hello Chris, I'm shocked about the fact that your daughter is allergic to peppers, i cant live without peppers they are such a flavor boosters! But as you said, the gazpacho with the roasted tomatoes concentrate the flavors so, no harm done! Your daughter should be so happy having you as her mother 🙂
Hugs my friend!
I'm sold to the idea, it looks so good. I made a gaspacho with peppers last week and I think my son would prefer this version. I like the idea of the roasted tomatoes. Creative as usual, always a pleasure to read your blog (and appreciate the nice photos 😉 )
Chris, this is delightful! I love gazpacho but do not like red or green peppers at all. They overpower most gazpachos and I can't get past the taste.
This really is an answer to something I've been looking for for a while. I always end up with "salsa" when I try to make without peppers.
Yea!
Oh, how wonderful! Anything that has tomatoes tastes great! 🙂
hi chris, i never had gazpacho. what do you do with the tomatoes after roasting them? do we blitz them with the rest of the ingredients?
Ohhhh Chris! You can't actually know how much you please me! I can't eat peppers either and I'm so happy to see that I can actually enjoy a great gaspacho! I'll try your recipe in a couple of days!
I love gazpacho, yours looks delicious! Nice you were able to figure it out for your daughter. Sriracha is a great addition.
Oh I bet that is yummy! Adding a little Sriracha sauce was brillant. Peppers don't like me either - so this is on my list!
Excellent twist on a classic. Love the roasted tomatoes for added flavour punch.
Hi, wow.. I have not try this but it look delicious. Very appetizing dish. Love the bowl, so cute!
Nice picture and pretty presentation.
Have a nice day.
Oh my gosh, your poor daughter, allergic to peppers! Thats just horrible!
Your gazpacho looks amazing! I have been wanting to make gazpacho all summer, I think it's time to do so!!! Love your recipe and the pictures look delish!!