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Roasted Gazpacho Soup

roasted gazpacho soup

Food Kuel Category Expert: Janet Neustedter

Gazpacho! Although we are in fall, I am in a tomato mood, and love the different sweetness that the different tomatoes have. Have you picked up heirloom tomatoes and just splash good olive oil on top, and a little sea salt? Oh man – to me there is nothing better than simple foods, right off the vine.

Gazpacho is a tomato-based soup that is served cold”

Gazpacho is a tomato-based soup that is served cold. I crave it every summer. My husband is not a tomato fan, so I normally make sure to make a batch when I can share it. The basic recipe is tomatoes, herbs and olive oil, and it comes from Spain.

For my recipe, I roast the vegetables first for 30 minutes. Roasting coaxes the flavors out and enhances the sweet and caramelized nuances. I also use a good olive oil to bring more depth in flavor. My added kick to the standard theme of tomatoes and vegetables is the addition of a hot chile pepper such as a jalepeno or serrano. I like the mixture of sweet with a little kick of heat. I have made this recipe several times for guests and people always exclaim that it is the best gazpacho they have tasted!

Enjoy the flavors that nature brings, and please let me know if you make this cold soup!

Join Janet In Her Kitchen:

 

Gazpacho Recipe:

Set Oven to 350 degrees

Ingredients:

  • 6 ripe tomatoes on the vine or roma tomatoes
  • 1 medium container of mixed colored cherry tomatoes
  • 1 jalepeno
  • 2 garlic cloves
  • ¼ red onion sliced
  • 8 small “mini” bell peppers
  • 1 t cumin
  • 1 t sweet paprika
  • 1 T Apple Cider Vinegar
  • 2 T olive oil garlic flavored (or plain)
  • Sea salt & fresh ground pepper
  • ¼ c fresh minced cilantro
  • 1 hot house cucumber, seeds removed diced small

Putting It Together:

On a sheet pan lined with parchment paper put an assortment of tomatoes (about 3 cups different colors and varieties), 1 whole jalapeno, ½ red onion cut into half moon slices, 2 cloves garlic, and the mini bell peppers. Salt lightly. Roast in the oven for 30 minutes. Cover with a towel and let cool.

When it cools a bit take the skins off as best you can of the large tomatoes. (If some is left it’s fine). They should come off quite easily.

In a small bowl or directly into the sink, gently squeeze the juice & seeds of the large tomatoes to reduce liquid. Put them in the food processor. Add the rest of the roasted vegetables.

Pulse ingredients. Note: I like the soup not pureed, like baby food, but  pulsed into chunks, so use on – off to not puree it.

Add: one 14oz can of diced organic tomatoes.

Slice down the middle and use a spoon to remove seeds of the cucumber. cut into slices and dice. Add the above to the roasted vegetables.  Add the olive oil and spices. Taste for seasoning.

Additional Ideas & Notes:

Soup is best when it sits for several hours for flavors to develop, and I like it served room temperature.

Serve alone or with lump crab and diced avocado, garnish with cilantro.

 

About the Author:

Janet is a restaurant trained chef, who has always had a healthy cooking interest. After being exposed to the term Functional Medicine, Janet became energized with the connection of food being medicine and food potentially being harmful (in the case of allergies). That connection inspired her to become certified in Functional Medicine Health Coaching. Functional Medicine is about identifying and addressing the root cause of diseases. Food is often a part of that link. People with stomach “issues” may just need a simple adjustment in the food they eat to have less pain. People trying to lose weight can do it without 100 burpees or running marathons. As a certified Functional Medicine coach, she helps clients identify what foods can help meet specific health goals. You can learn more about Janet on her site – Here4You.