Heirloom Tomato Late-Summer Gazpacho with Roasted Jalapeño
Prep time
Cook time
Total time
Beat the heat with this chilled soup. The roasted jalapeño gives this refreshing summer dish a deep flavor.
Author: Adapted from MidWest Living
Serves: 12
Ingredients
- 6 c. Heirloom tomatoes
- 2 c. cucumbers
- 1 large peach
- 10-15 cloves of garlic
- 1 c. olive oil
- 2 tsp. salt
- 1 jalapeño
- 6 basil leaves
- 1 T. red wine vinegar
Directions
- To roast jalapeno pepper: Halve chile pepper lengthwise; remove stem, seeds and membranes. Place pepper halves, cut side down, on a foil-lined baking sheet. Drizzle with the 1 teaspoon olive oil. Bake in a 400 degrees oven for 20 to 25 minutes or until skins are blistered and dark. Carefully fold foil up to enclose the pepper halves. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Finely chop pepper. Set aside.
- Meanwhile, in a food processor or blender, combine 3 cups tomato, 1 cup cucumber and half the peach. Cover; process or blend until until almost smooth but a few small pieces remain. Transfer tomato mixture to a large mixing bowl. In food processor or blender, combine the water, olive oil, the vinegar, the 6 large fresh basil leaves and the garlic. Cover; process or blend until until smooth. Transfer basil mixture to the bowl with tomato mixture.
- Add the remaining tomato, cucumber and peach to the processed mixture. Depending on the level of hotness you like, add all or part of the roasted pepper. Stir to combine and season to taste with salt. Cover; chill at least 8 hours or up to 24 hours.
- Serve in small bowls or cups garnished with snipped basil.