Chill Out, Spud!

Tomato and Potato Gazpacho with Caramelized Onions

1 hour
Serves 4
DinnerMediterranean
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

  1. 01
    Preheat 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.
  2. 02
    Roast the veggies for 30 minutes, stirring halfway, until tomatoes collapse and potatoes are tender. Cool slightly before blending.
  3. 03
    While 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.
  4. 04
    Stir in the sugar and cook another 5 minutes so the onions get jammy but not burnt. Set aside.
  5. 05
    Transfer roasted tomatoes, potatoes, and garlic to a blender. Add smoked paprika, sherry vinegar, black pepper, water, and basil. Puree until silky smooth.
  6. 06
    Taste and adjust salt, vinegar, or water if needed for balance and texture.
  7. 07
    Chill the soup in the fridge for at least 2 hours until cold, or up to overnight.
  8. 08
    To serve, ladle into bowls. Spoon caramelized onions on top of each, drizzle with remaining olive oil, and scatter fresh basil leaves.
  9. 09
    Serve immediately, with crusty bread or alongside a crisp salad if you want to feel extra continental.

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