Fire Roasted Gazpacho

Recipe photo courtesy Amaya Green

Nothing cools you off in the heat of summer quite like a bowl of chilled gazpacho. This recipe is a smoky twist on the classic Spanish dish. Its a refreshing and vibrant summer soup that bursts with flavors. Grilled tomatoes, fresh corn, bell peppers, cucumbers and chili powder create a depth of flavor while providing a gentle heat, while the aromatic herb cilantro and a touch of sherry vinegar balance out the soup perfectly. Serve chilled for a light and satisfying meal.

Serves 4 - 6

Prep time: 20 minutes

Total time: 30 minutes

Fire Roasted Gazpacho

Ingredients

  • 5 cups tomatoes, grilled, deseeded and chopped (or use fire roasted tomatoes)

  • 1/2 cup red onion, minced, divided

  • 1 cup cucumber, seeded and diced, divided

  • 1/2 teaspoon jalapeño, seeded, minced

  • 1 teaspoon garlic, minced

  • 1 1/2 teaspoons sea salt, or to taste

  • 1/8 teaspoon ground black pepper

  • 2 tablespoons freshly squeezed lime juice

  • 2 teaspoons sherry vinegar, optional

  • 1 teaspoon cumin, ground, optionally toasted

  • 1/2 teaspoon chili powder and/or chipotle powder

  • Pinch cayenne powder

  • 1/2 cup corn, fresh or frozen and thawed

  • 1/4 cup red bell pepper, small dice

  • 1 1/2 tablespoons cilantro, minced

Instructions

  1. In blender, add tomatoes, 1/2 cup cucumber, 1/4 cup red onion, jalapeño, garlic, salt, pepper, lime juice, cumin, chili powder, and cayenne. Blend until creamy.

  2. Transfer to a bowl along with remaining ingredients. Stir well and refrigerate until thoroughly chilled.

  3. Taste and adjust seasoning. Serve in chilled bowls.