Charred Tomato Gazpacho

Total Time:
2 hr 40 min
2 hr 30 min
10 min

6 servings

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds, lightly crushed
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup crustless white bread cubes
  • 1 large clove garlic
  • Kosher salt
  • 3 1/4 pounds tomatoes, halved
  • 1/2 teaspoon sugar
  • 2 tablespoons sherry vinegar
  • 1 Kirby cucumber
  • 1 green bell pepper
  • Freshly ground pepper
  • Preheat a grill or grill pan to medium high. Heat the cumin seeds, coriander seeds and 1/2 cup olive oil in a small skillet over medium-low heat until the seeds are toasted, about 3 minutes. Transfer to a liquid measuring cup. Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.

  • Put the bread cubes in a bowl, cover with water and let soak 2 minutes. Drain, squeeze dry and set aside.

  • Mince the garlic, then sprinkle with a pinch of salt and mash it into a paste with the flat side of a knife.

  • Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil and grill until charred, about 3 minutes per side. Transfer half each of the charred tomatoes, bread, garlic paste, sugar and vinegar to a blender; add 1/4 teaspoon salt and puree until smooth. With the motor running, add about half of the spiced oil from the measuring cup. Pour the mixture through a fine-mesh sieve into a bowl. Blend the remaining tomatoes, bread, garlic paste, sugar and vinegar with the other half of the spiced oil and 1/4 teaspoon salt, then strain into the bowl. Chill the soup at least 2 hours.

  • Dice the cucumber and bell pepper. Season the soup with salt and pepper. Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables.

  • Photograph by Con Poulos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Healthy Grilling & Summer Recipes