Chill Out, Spud!
Tomato and Potato Gazpacho with Caramelized Onions
1 hour
Serves 4
DinnerMediterraneanVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This Mediterranean-inspired gazpacho gives Spain’s classic a starchy twist: creamy potatoes blend with roasted tomatoes for body, while silky caramelized onions add a savory-sweet topper. You’ll learn why chilling, roasting, and blending can turn humble produce into an elegant summer meal.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Toss the tomatoes and potatoes with 2 tablespoons of olive oil, 1 teaspoon salt, and the smashed garlic on a rimmed baking sheet.
- 02Roast the veggies for 30 minutes, stirring halfway, until tomatoes collapse and potatoes are tender. Cool slightly before blending.
- 03While the veggies roast, heat 3 tablespoons olive oil in a large skillet over medium-low. Add sliced onions and 1/2 teaspoon salt. Cook, stirring often, until deep golden and soft, about 25 minutes.
- 04Stir in the sugar and cook another 5 minutes so the onions get jammy but not burnt. Set aside.
- 05Transfer roasted tomatoes, potatoes, and garlic to a blender. Add smoked paprika, sherry vinegar, black pepper, water, and basil. Puree until silky smooth.
- 06Taste and adjust salt, vinegar, or water if needed for balance and texture.
- 07Chill the soup in the fridge for at least 2 hours until cold, or up to overnight.
- 08To serve, ladle into bowls. Spoon caramelized onions on top of each, drizzle with remaining olive oil, and scatter fresh basil leaves.
- 09Serve immediately, with crusty bread or alongside a crisp salad if you want to feel extra continental.
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