Traditionally, Gazpacho is made with uncooked vegetables, but I couldn’t resist grilling the tomatoes and roasting some peppers for some fire-roasted goodness. Add some other fresh diced vegetables to this like celery or corn. I also added some fresh diced mango because my kids love fruit and that was the perfect addition.
This recipe is adapted from The Barefoot Contessa.
Yield: 4-6 servings
4 medium tomatoes, sliced and grilled
4 plum tomatoes, sliced and grilled
1 cup roasted red pepper, diced
1 cup roasted poblano pepper, diced
2 cups cucumber, diced
1 cup red onion, diced
2-3 cloves garlic, minced
2 limes, 1 juiced and 1 sliced
¼ cup white wine vinegar
1 ½ tsp ground coriander
1 ½ tsp ground cumin
¼ cup cilantro, minced
1 jalapeno, seeded and minced (optional)
Roast peppers over a gas flame on your stove, turning with tongs until skin is evenly charred. Transfer to plate and allow to cool. Peel the charred skin by hand. Once peeled cut away the stems, seeds and veins.
Brush tomatoes with 1 tsp of olive oil. Place the tomatoes on grill and cook 5-7 minutes on each side, or until slightly charred. Remove from heat and set aside.
Add grilled tomatoes, ½ cup diced cucumber, ½ cup roasted red pepper, ½ cup roasted poblano pepper, garlic, coriander, cumin, cilantro, juice of 1 lime and red wine vinegar to cuisinart or blender. Puree until smooth.
I would definitely make this next time with fresh tomato juice instead of canned. I am making it again very soon, so watch for the update. I don’t know why I used canned in the first place when I am surrounded by so many gorgeous tomatoes!
*I have updated this recipe and removed canned tomato juice – it was keeing me up at night and giving me nightmares!
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Welcome to Virtually Vegan Mama! My name is Jennifer and I am a super busy stay at home mama of three and wife to a loving husband. I'm here to create simple, healthy, plant-based meals to serve my whole family. This is our growing family cookbook and we are sharing it with you.