This Creamy Roasted Tomato Gazpacho is a vibrant, chilled soup that bursts with smoky sweetness and velvety richness. Roasting the tomatoes deepens their flavor, creating a luscious base that’s balanced by a hint of tangy brightness. The smooth, creamy texture is both refreshing and indulgent, perfect for warm days or as a light starter. With just a short roasting time, this dish comes together effortlessly, letting the oven do most of the work. Each spoonful is a celebration of summer’s best flavors, making it a must-try for anyone who loves bold, satisfying soups.
What sets this gazpacho apart is its harmonious blend of flavors and textures—silky yet robust, cool yet deeply savory. A drizzle of olive oil and a sprinkle of fresh herbs add a final touch of elegance, elevating it from simple to spectacular. Whether you’re hosting a dinner party or enjoying a quiet meal, this recipe is a showstopper that’s as easy to make as it is impressive. In under an hour, you’ll have a dish that’s as nourishing as it is delicious, proving that gourmet doesn’t have to be complicated.
Ingredients for Creamy Roasted Tomato Gazpacho
- 1.5 pounds cluster or roma tomatoes
- ½ yellow onion, sliced into a few large pieces
- 2-3 anaheim or piquillo peppers (or 1 small red bell pepper)
- 3 cloves garlic (keep in paper for roasting)
- 1-2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- ¼ cup toasted pine nuts or marcona almonds
- 1 slice sourdough bread (stale, toasted, or grilled)
- Salt & pepper, to taste
- Water, as needed, to thin
- Optional toppings: chopped tomato, cucumber, scallion, chile flakes
Step-by-Step Instructions
- Heat your cooking surface: Use a cast iron skillet, grill pan, or outdoor grill over medium-high heat.
- Dry roast the vegetables: Place the whole tomatoes, onion slices, peppers, and garlic (still in its paper) directly on the hot surface. Rotate every few minutes until black char marks form all over. Remove the garlic first, followed by the peppers, and finally the onions and tomatoes. Let everything cool to room temperature.
- Prepare the peppers: Scrape off most of the skin, then remove the seeds and ribbing.
- Core the tomatoes: Over a bowl, core the tomatoes, saving any juice that comes out.
- Blend the base: In a food processor, combine the roasted garlic (peeled), tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper. Blend until smooth.
- Add texture: Add the toasted pine nuts (or almonds) and the slice of sourdough bread. Blend again until fully incorporated.
- Taste and adjust: Check the seasoning and add more salt, pepper, or vinegar if needed. Thin with water if the mixture is too thick.
- Chill: Refrigerate for at least 1 hour (the longer it sits, the better the flavor).
- Serve: Taste again before serving and adjust seasonings if necessary. Garnish with optional toppings like chopped tomato, cucumber, scallion, or chile flakes.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Creamy Roasted Tomato Gazpacho with a variety of toppings! Try adding chopped fresh tomatoes, cucumber, scallions, or a sprinkle of chile flakes for extra texture and flavor. Serve it in chilled bowls or glasses for a refreshing touch, and pair it with crusty bread or a light salad for a complete meal.
Make It Ahead: Storage and Chilling Tips
This gazpacho tastes even better after chilling, so feel free to make it a day in advance. Store it in an airtight container in the fridge for up to 3 days. If it thickens too much, simply thin it with a splash of water or olive oil before serving. Avoid freezing, as the texture may change.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-roasted peppers from a jar to skip the charring step. You can also roast the vegetables in the oven at 400°F for 20-25 minutes instead of using a skillet. For an even quicker blend, use a high-powered blender instead of a food processor.
Recipe Twists: Creative Variations
Experiment with different flavors! Swap sherry vinegar for balsamic or red wine vinegar, or use almonds instead of pine nuts for a nutty twist. For a spicier kick, add a jalapeño or serrano pepper to the mix. You can also blend in a handful of fresh herbs like basil or cilantro for a vibrant finish.
Equipment Essentials: Tools You’ll Need
A cast iron skillet or grill pan is perfect for charring the vegetables, but an outdoor grill works just as well. A food processor or high-powered blender is key for achieving that creamy texture. Don’t forget a sharp knife and cutting board for prepping your ingredients!
Creamy Roasted Tomato Gazpacho
Ingredients
- 1.5 pounds cluster or roma tomatoes
- ½ a yellow onion, sliced into a few large pieces
- 2-3 anaheim or piquillo peppers (or 1 small red bell)
- 3 cloves garlic
- 1-2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- ¼ cup toasted pine nuts or marcona almonds
- 1 slice sourdough bread, stale, toasted, or grilled
- salt & pepper
- water, as needed, to thin
- optional toppings: chopped tomato, cucumber, scallion, chile flakes
Instructions
- Heat a cast iron skillet, grill pan (or outdoor grill). Dry roast (whole) tomatoes, onion slices, peppers, and garlic (still in it’s paper) by placing each directly in the pan, rotating every few minutes until a nice black char marks form all over. You’ll probably remove the garlic first, then the peppers and lastly the onion slices and tomatoes.
- Let everything cool to room temp. Scrape most of the skin off the peppers, and remove seeds and ribbing. Over a bowl, core the tomatoes (saving the juice that comes out). Remove the paper from the garlic and place it into the food processor with the tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper. Blend until pureed.
- Add pine nuts and bread and blend again. Taste and adjust. Chill at least 1 hour. The longer this sits the better. Taste again & adjust seasonings before serving.