Chill Factor
Roasted Tomato and Garlic Gazpacho for Summer Sipping
45 minutes
Serves 4
SideSpanishGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Spanish summers are hot, and so is your oven, for a few minutes, anyway. This roasted tomato and garlic gazpacho gives you chill-out vibes with maximum sweet-savory depth thanks to a quick roast before blending.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425 degrees F. Line a baking sheet with foil or parchment.
- 02Spread the halved tomatoes and peeled garlic cloves on the sheet. Drizzle with olive oil and toss to coat. Arrange tomatoes cut-side up.
- 03Roast for 30 minutes, until tomatoes are collapsed and starting to brown, and garlic is golden but not burned.
- 04Cool the roasted veggies for 10-15 minutes, until safe to handle.
- 05Add tomatoes, garlic, and all pan juices to a blender. Pour in water, sugar, paprika, and cumin. Blend until very smooth.
- 06Add white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend again until fully combined. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
- 07Transfer soup to a bowl or pitcher. Cover and refrigerate at least 2 hours, until thoroughly chilled.
- 08Stir before serving. Ladle into bowls, drizzle with a thread of olive oil, and crack on a little extra black pepper if you’re feeling fancy.
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