Charred Tomato Gazpacho
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 257 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 190 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 7 grams
- Total: 2 hr 40 min
- Prep: 2 hr 30 min
- Cook: 10 min
Ingredients
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
Directions
- 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.