In the heat of the summer, this chilled gazpacho hits the spot. Serve this super flavorful dish for an elegant start to a summer meal, or as a refreshing light bite to cool you down. If you want to make this a more substantial dish, just add some grilled corn, grilled shrimp, and minced cucumbers to the finished recipe for a meal everyone will love.
By Elizabeth Palmer Starnes
Serves 4, generously
Total Time: 1 hour (plus time to chill)
- 2 pounds ripe heirloom tomatoes, halved
- 2 red bell peppers, seeded and halved
- 2 red onions, peeled and quartered
- 4 cloves garlic, peeled
- ¼ cup extra virgin olive oil, plus more to serve
- 1-2 tablespoons red wine vinegar
- Salt and pepper
- Hot sauce, crumbled feta cheese, and fresh basil, to serve (optional)
- Preheat your oven to 400 degrees. On a baking sheet, toss the tomatoes, peppers, onions, and garlic with the olive oil, and sprinkle with salt and pepper. Toss to combine, and roast for 35-45 minutes, until everything is tender and slightly golden brown in places.
- In a high-speed blender, add ½ the roasted vegetable mix, and ¾ cup of cold water, and puree until very smooth. Transfer to a bowl, and repeat with the remaining vegetables and another ¾ cup of cold water. Stir all the gazpacho together, and add in the red wine vinegar to taste. Season to taste with salt, pepper, and hot sauce if using.
- Chill your gazpacho for 3-4 hours, or overnight. Check the seasoning again before serving. To serve, divide the gazpacho between bowls, and top with a drizzle of olive oil, and a sprinkling of feta cheese and fresh basil. Enjoy!