Roasted yellow gazpacho
My version of the roasted golden gazpacho served at Sweet Basil and Mountain Standard restaurants in Vail, Colorado. I use tomato vinegar to accentuate the tomato flavor of this delicious summer soup.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 5.5 pounds yellow heirloom tomatoes
- 1 green pepper
- 2 stalks celery
- 1 16 ounce jar roasted peppers, drained
- 1 1/2 cucumbers, peeled and seeded
- 1 serrano pepper, seeded and chopped
- 5 cloves garlic, peeled, smashed and chopped
- 1/2 red onion, chopped
- 4 T aceto di pomodoro tomato vinegar
- 3/4 cup good quality olive oil
- 1.5 ounces toasted almonds
- Salt and pepper to taste
- Diced cucumbers (optional)
- Diced avocado (optional)
- Croutons (optional)
Instructions
- Heat your grill to medium high. Grill the tomatoes and green pepper on all sides until charred.Set tomatoes aside and put roasted green pepper in a brown paper bag and let rest for 10 minutes.
- Trim cores from tomatoes and coarsely chop. Put chopped tomatoes in a stainless steel bowl. Remove green pepper from bag and gently remove charred skin. Cut away core, remove seeds and coarsely chop. Add green pepper to bowl of tomatoes.
- Add remaining ingredients to the bowl and marinate overnight.
- Put all of the ingredients in a blender (for finest texture) or a food processor (for coarser texture) and puree until smooth. Adjust vinegar, salt and pepper to taste. Return to refrigerator to thoroughly chill.
- Serve with croutons or diced cucumbers and avocado.