Creole Tomato Gazpacho

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
  1. Preheat oven to 425°.
  2. On a rimmed baking sheet, place bread cubes.
  3. Bake until toasted, 2 to 3 minutes, stirring halfway through baking. Leave oven on.
  4. Cut ¼ inch from stem end of tomatoes. Place tomatoes, cut side down, on a rimmed baking sheet.
  5. 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.
  6. On same pan, gently toss together onion, bell pepper, jalapeño, garlic, oil, salt, and black pepper to coat.
  7. Bake until bell pepper and jalapeño are lightly charred, 15 to 18 minutes.
  8. 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.