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Recipe Detail Page
Charred Tomato Gazpacho
Summer 2019
It’s amazing how adding some fire to your recipe can completely change the flavour profile. Fire-blistered Roma tomatoes get blitzed up in a classic gazpacho with cucumber, onion and fresh herbs. Grill your tomatoes in advance and make this recipe up to two days before you entertain.
Makes 5 cups (1.25 L); serves 6
1 lb 3 oz (about 540 g) Roma tomatoes, about 8 tomatoes
3 tbsp (45 mL) red wine vinegar
1 jalapeño
1 ½ cups (375 mL) roughly chopped English cucumber
1 cup (250 mL) roughly chopped sweet onion
½ cup (125 mL) loosely packed chopped parsley, plus 2 tbsp (30 mL) for garnish
½ cup (125 mL) loosely packed chopped basil
1 cup (250 mL) baguette chunks
½ cup (125 mL) cold water
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
⅓ cup (80 mL) extra virgin olive oil, plus 2 tbsp (30 mL) for garnish
1 Preheat the grill to medium-high heat.
2 Place tomatoes on grill until skin is tearing and charred, about 5 minutes per side. Remove from grill and place in a bowl. Pour red wine vinegar over tomatoes while still hot.
3 Place jalapeño on the grill and cook until charred, about 2 minutes per side. Remove from grill and slice jalapeño in half. Discard stem, innards and seeds.
4 In a food processor, place tomatoes with vinegar, jalapeño, cucumber, onion, ½ cup (125 mL) parsley, basil, baguette, water, salt, pepper and ⅓ cup (80 mL) oil. Whirl until a smooth, uniform mixture forms. Chill in the fridge until cool, about 1 hour.
5 Divide mixture into 6 cups. Garnish each with remaining chopped parsley and drizzle with remaining olive oil.
Makes 5 cups (1.25 L); serves 6
