This roasted tomato gazpacho recipe comes from the chefs of Nutrition Services at The Ohio State University Wexner Medical Center, and it’s the perfect cool dish for hot days, featuring a caramelizing flavor courtesy of summer’s already-tasty tomatoes.
It's light and loaded with nutrient-rich produce, but you'll be surprised by how rich and satisfying it tastes.
Our chefs suggest serving one of summer’s greatest soups with some tapas — think olives, cheese, a bit of chorizo sausage and some crusty, whole-grain bread.
Watch this recipe come to life in a quick video, or find the full instructions below. It's one of those recipes that doesn't require precise measurement for the seasonings – just add a shake or pinch until it tastes good.
- 8 Roma tomatoes
- olive oil for roasting
- 16 ounces of tomato juice — look for a low-salt variety or blend up tomatoes on your own
- 8 ounces of mixed vegetable juice, such as V8
- 1 cucumber, peeled and sliced
- 1 teaspoon of cumin
- 1 clove of garlic, finely chopped
- onion, diced
- juice from 1 lemon
- cayenne pepper, to taste
- hot pepper sauce, to taste
- Worcestershire sauce, a few dashes to taste
- salt and black pepper, to taste
- chopped cilantro
- Cut the tomatoes in half and drizzle with olive oil and salt and pepper on a baking sheet. Our chefs like the Roma variety because they're a little meatier.
- Roast at 250 degrees for one hour.
- Chill tomatoes.
- Add all ingredients to a food processor, including any drippings from the tomatoes. Try peeling the cucumber beforehand to avoid the bitterness from its skin.
- Puree for about two minutes, until large chunks for garlic and onion are blended in.
- Chill for about two hours before serving. Sprinkle with cilantro and lime juice.
Health pro tip: We recommend keeping a mix of two parts kosher salt and one part cracked black pepper in jar. When you can add a pinch of seasoning and feel how much you're adding, you'll be less likely to over-salt your food.