roasted heirloom tomato + pepper gazpacho
This gazpacho (or salsa!) is exploding with summer flavors.
I wasn’t expecting this summer treat to be this color. I did pick out a bunch of yellow tomatoes (my favorite) which mixed with the other red ones and peppers turned the chilled soup into a deep orange hue.
Choose your heirloom tomatoes by their weight - the heavier the better. The size and shape of the tomato have little to do with quality - small, large - they are all equally delicious! And always, always keep tomatoes on the countertop. If you put tomatoes in the refrigerator they will turn sad and mushy.
I find it incredible that nature produces such an immense array of colors in fruits and vegetables. All the flavor profiles of heirloom tomatoes are crazy good, intense and rich. Also, have you ever smelled tomato vines?
Definitely try out any kind of heirloom tomato for this recipe. Heirlooms have awesome names like Marvel Stripe, Brandywine, Black Prince and Sun Gold.
roasted heirloom tomato + pepper gazpacho
Yields roughly 4 cups, double or triple for larger crowds
Ingredients:
3 pounds heirloom tomatoes (most varieties will do), stems removed & sliced lengthwise
2 jalapeño peppers, stems removed & sliced lengthwise
4-5 red chili peppers, stems removed & sliced lengthwise
3-4 garlic cloves
1/2 small red onion, diced
1 tablespoon fresh cilantro leaves
salt + pepper to taste
squeeze lime juice
tortilla chips, to serve
Directions:
Cut the tomatoes into quarters and remove their seeds and stems. Cut the peppers lengthwise removing the seeds and stems.
Place the tomatoes, peppers, and garlic cloves on a baking sheet. Broil the veggies for 10 minutes or until the corners are starting to blacken. Let them cool until ready to handle.
Remove the skins and black pieces from the tomatoes and peppers. In a food processor, pulse the onion and garlic until finely minced. Add the tomatoes, peppers, a pinch of salt and pepper, and pulse until you are satisfied with the texture. I like it finely minced with small chunks of veggies. Refrigerate and enjoy!
To serve as gazpacho, squeeze fresh lime juice on top and add fresh cilantro leaves.
