Roasted Tomato Gazpacho

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In a few weeks, Dario and I will be taking our first “mini vacation” of the year!!  Very excited to finally have a weekend away – we’ll be going away to NYC!  Dario has only been two times and even though I’ve been more times than I can count, I’m excited to explore the big apple together!  We will of course be doing a lot of eating (and hopefully walking enough to compensate for all that eating) and doing a lot of sight-seeing.  One place I really wanted to check out was Ellis Island.  But…if you didn’t realize, the island is closed for the fix-ups and renovations from hurricane Sandy.  Supposedly the whole entire island was submerged under water after the hurricane came through.

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gazpacho, soup, summer soup, vegetarian soup, healthy soup, spanish tomato soup, vegetarian recipe, gazpacho recipe I’m pretty bummed.  My great grandparents (my mom’s grandparents) came through Ellis Island on their voyage to a new life here in America.  I’ve heard SO many stories about them, I was really looking forward to walking in same spot they did.  I can’t imagine what it would have been like for them – getting off a giant boat, looking up at a huge mint green statue of woman, wondering what life would hold for them in this new and foreign country.  Were they scared?  Excited?  Sad to leave family behind?

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gazpacho, soup, summer soup, vegetarian soup, healthy soup, spanish tomato soup, vegetarian recipe, gazpacho recipe I tried to figure out when Ellis Island was going to open again and of course there is no specific date mentioned on the website.  However! You can view passenger records online – see signatures, original ship manifests, pictures of the boats, etc.  Out of curiosity, I typed in my grandparents name….and there they were!  Right there – signatures and all!!  Dates, when they came (in 1913!!), who paid for their ticket.  It was amazing to see, even if it was only on my computer screen.  Nonna’s  (my great grandmother) handwriting.  Right there in front of me.  Too bad I can’t see it in real life yet. gazpacho, soup, summer soup, vegetarian soup, healthy soup, spanish tomato soup, vegetarian recipe, gazpacho recipe

gazpacho, soup, summer soup, vegetarian soup, healthy soup, spanish tomato soup, vegetarian recipe, gazpacho recipe I’m somewhat weirdly overcome with emotion.  I’ve heard my Mom and her siblings tell me the most wonderful stories about their grandparents.  A lot of the times it’s about how awesome Nonna’s cooking was.  Or how’d they run next door to their house to escape a punishment or “yucky” dinners from my own grandmother.  It’s a connection and a relationship I would give anything to have.  If only there were time machines, right?!

gazpacho, soup, summer soup, vegetarian soup, healthy soup, spanish tomato soup, vegetarian recipe, gazpacho recipe I was originally thinking that my whole Ellis Island discovery would have nothing to do with the following, and may I say deliciously addicting, Gazpacho recipe.  But, I think I was wrong.  Though, not about the deliciously addicting part!  This is a recipe that I adapted from my Mom’s gazpacho recipe – just a teensy bit.  She and I used to spend a good hour or so in the kitchen during the summers, chopping up tons and tons of veggies from her garden to throw into her gazpacho.  We’d go pick all the vegetables from her garden (I may have been semi-forced to participate in this part) and then get to chopping together!

gazpacho, soup, summer soup, vegetarian soup, healthy soup, spanish tomato soup, vegetarian recipe, gazpacho recipe The point is, I know I will telling my kids and my grand kids about all the wonderful times I spent in the kitchen next to my Mom.  How delicious her food is (except baked haddock and asparagus 🙂 ), how she has taught me everything I know about food and cooking, how I love making wonderful memories with her in the kitchen.  Maybe these stories will still be told in 50 years?  I’d sure like to think so!

So here’s to memories, family and passed-down family recipes!  Enjoy!

Roasted Tomato Gazpacho:
Ingredients:

  • 10 large Roma tomatoes, halved length-wise
  • 2-3 cloves of garlic
  • 2 medium sized English cucumbers, diced and divided (one will be pureed into the soup)
  • 8 oz package grape tomatoes
  • 1/4 cup extra virgin olive oil
  • juice of 1 lime
  • zest of 1 lime and 1 lemon
  • 1 tsp salt and pepper
  • 1 jalapeño, minced (use more or less depending on your spice tolerance)
  • 1 yellow bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup roasted corn
  • 2 avocados, diced
  • 1/2 cup cilantro, finely chopped

Instructions:

  1. Preheat oven to 425F.   Place roma tomato halves on a lined baking sheet and roast for 30-40 minutes or until tomatoes are starting to become charred and caramelized on top.  Remove from oven and set aside to cool.
  2. In a high powered blender or food processor add the roasted tomatoes and blend or process until completely smooth and pureed – a high powered blender (or stick blender) will do the best job for this.  A food processor will leave you with a slightly chunkier soup.  Place tomato puree in a large bowl and set aside.
  3. Puree the grape tomatoes, garlic, 1 cucumber, olive oil, lime juice, lime zest, lemon zest, and salt and pepper – you may need to do this in batches.  Mix together the roasted tomato puree and the puree of grape tomatoes and vegetables.  This is the base of your soup.  Taste for seasonings and adjust as necessary.
  4. Add in the remaining diced vegetables – jalapeño, yellow pepper, zucchini, roasted corn, avocado and cilantro.  Gently stir in all the diced veggies making sure to not mush the avocado.
  5. Allow to sit in the refrigerator for at least 2-3 hours to chill and for all the flavors to merry.  Serve cold with extra avocado, cilantro and lime juice on top.  This is also delicious served with a side of grilled ciabatta bread!

 

6 Comments

  1. The Candid RD

    August 5, 2013 at 8:18 am

    I think I’ll be making this PRONTO! I have a box full of roma tomatoes from our garden. Great inspiration!

    • mewinebrenner

      August 5, 2013 at 8:19 am

      Great! It’s sooooo yummy!! I hope you like it!!

  2. rika@veganmiam.com

    August 5, 2013 at 3:44 pm

    Just discovered your blog through another vegan blog! Man, I would devour the roasted tomato gazpacho instantly! Love the way you put avocados in it. I love avocado. What can I do without avocado whilst traveling in Asia 🙁 it’s so hard not to see these beautiful avocados!

    Have a lovely time in NYC! When you’ve time, drop by the Farm Sanctuary!

    x
    Rika

    • mewinebrenner

      August 5, 2013 at 4:05 pm

      Glad you like the recipe! Avocado’s are one of my top favorites!! Use them in everything!! Have fun on your trip!

  3. Amy Tong

    August 5, 2013 at 11:58 pm

    I love gazpacho in the summer. So refreshing and packed with flavor and nutrient. Your recipe sounds perfect and can’t wait to try it.

    • mewinebrenner

      August 6, 2013 at 7:56 am

      I hope you enjoy it! It’s definitely a big bowl of healthy nutrition!!!

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