The ultimate summer soup, gazpacho has as many incarnations as a cook’s creativity allows.
This one gets its depth of flavor from slow-roasted heirloom tomatoes, cheerful yellow plums, and a ton of (mostly) traditional Spanish seasonings.
Serve it very, very cold for the ultimate refreshment.
Roasted tomato and yellow plum gazpacho
(serves 2)
You’ll need:
- 2 large ripe tomatoes
- 1/2 jalapeño
- 1/3 white onion
- 1 large cucumber
- 4 -5 yellow plums
- a handful cilantro
- 1/4 cup salted blanched almonds
- 1 t powdered pimento pepper
- olive oil
- salt
1. Slow roast the tomatoes at 350F for about an hour and a half to two hours. You want them soft , pliant, and lightly blistered. Let cool before incorporating into soup.
2. Chop the remaining ingredients roughly. Chop several tablespoons worth of cucumber and plum more finely and set aside for topping.
3. Combine all of the ingredients in a food processor, blend until smooth. Taste for seasoning.
Toss the topping “salsa” with a little bit of oil, salt, and cilantro.
Top with the fresh cucumber-plum salsa and/or some fresh cilantro.
Totally pretty, totally summery and very appropriate for celebrating these wonderful fruit. Got to say that tomatoes are one of my all time faves and I love them, raw or cooked, so this appeals to me, big time!!!
yay! summer is coming to you soon, Alice, full of plums and tomatoes and other delicious things. xx
Gazpacho is such a refreshing dish for summer and your version certainly is special.
Thank you! This past week, I feel like all I want to eat are cold soups.
That looks fantastic!
Thank you!
What beautiful photos of this gazpacho my friend, wonderful recipe 😀
Cheers
Choc Chip Uru
Thank you, glad you enjoyed it, Uru!
I too roast and what a difference it makes. Great post!
Agreed – it’s so much better! Thank you.
It was so hot here all week, I couldn’t bring myself to cook much. This would have been worth turning the oven on, though.
It *is* hot for baking, but the good/easy part is that you can kind of leave it on low and leave the tomatoes in there for a while and get on with things… 🙂