The Gazpacho is Hot, Hot, Hot!

My learning to cook series continues! I took a little break from many of my responsibilities this summer, including my promise to relieve Ian of his cooking obligations for one night each week. Oops! Luckily, our summer meals are usually pretty simple, so Ian didn’t complain too much. 😉

But today marks my last day of summer vacation – tomorrow is my first day as a new teacher! What better way to prepare for a successful school year than to reinstate my previous goals and get the week off to a good delicious start!

One of my all-time favorite summer staples is gazpacho. It’s SO easy! The only problem Ian and I seem to have when making this summer soup is the heat – we always make it entirely too spicy! Ian convinced me to put a bunch of chopped jalapeno into the food processor; against my better judgement, I complied. Woowee! The gazpacho was hot! But not so hot that we weren’t able to enjoy it, just hot enough to require a scoop of ice cream immediately after dinner.

After making a recipe I found on foodgawker, I think that I am ready to create my own gazpacho recipe. I would like to add more veggies like peppers and spinach. And because this particular soup doesn’t really offer a protein source, next time I will grill up some shrimp to serve on the side.

Slurp – enjoy!

Recipe: Roasted Tomato Gazpacho

Source: Running With Tweezers (I tweaked the recipe to avoid using the oven – I grilled instead or roasting!)

Serves: 4



1 1/2 pounds Roma tomatoes
1 medium cucumber – peeled, de-seeded and chopped
1 large clove garlic, minced
1/2 cup tomato puree
2 tablespoons red wine vinegar
1 teaspoon fresh oregano
1 tablespoon fresh flat leaf parsley
1 small jalapeno
1/4 cup cold water
kosher salt and fresh ground black pepper, to taste
chopped fresh oregano or basil, optional, for garnish
1 generous dollop sour cream


1. Grill the tomatoes until the skin has started to wrinkle and they wilt a bit – somewhere in the 20-25 minute range. Remove from oven and allow to cool.

2. Once the tomatoes are cool, put them in the blender or large capacity food processor – if you want some chunks in your gazpacho, leave out a few and just chop them up and stir in at the end. Add all of the remaining ingredients (except the cheese and herbs for garnish) and puree until vegetables are finely chopped. Refrigerate until chilled. When ready to serve, top each portion with a dollop of sour cream and a sprinkle of fresh chopped herbs. This will keep stored in a well sealed container in the fridge for 3-4 days.


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