Roasted Creole tomatoes, bell pepper, and jalapeños add incredible flavor to this chilled soup.
Creole Tomato Gazpacho
Makes 4-6 servings
- 2 cups 1-inch-cubed sourdough bread
- 2½ pounds Creole tomatoes
- 1 medium red onion, cut into ½-inch slices
- 1 medium red bell pepper, quartered and seeded
- 2 medium jalapeños, halved and seeded
- 4 cloves garlic
- ¼ cup olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 medium cucumber, peeled and seeded (about 1 cup)
- 1 tablespoon sherry vinegar
- 2 cups chicken or vegetable broth
- Garnish: olive oil, fresh basil, ground black pepper
- Preheat oven to 425°.
- On a rimmed baking sheet, place bread cubes.
- Bake until toasted, 2 to 3 minutes, stirring halfway through baking. Leave oven on.
- Cut ¼ inch from stem end of tomatoes. Place tomatoes, cut side down, on a rimmed baking sheet.
- Bake until skin begins to peel, about 15 minutes. Let cool enough to handle; remove skin, and place tomatoes in a medium glass bowl. Leave oven on.
- On same pan, gently toss together onion, bell pepper, jalapeño, garlic, oil, salt, and black pepper to coat.
- Bake until bell pepper and jalapeño are lightly charred, 15 to 18 minutes.
- In the container of a blender, place tomatoes; process until smooth. Add roasted vegetables and pan drippings, cucumber, and vinegar; process until smooth. Add 1½ cups bread cubes, and process until smooth. Transfer mixture to a large bowl, and stir in broth. Cover and refrigerate for at least 2 hours. Serve cold with remaining bread cubes, and garnish with oil, basil, and black pepper, if desired.