the saturday soup – roasted tomato gazpacho July 9, 2011

One of the biggest treats of my quiet(er) week was being able to get back in the kitchen and make soup. The Saturday Soup was suffering a bit not from the temperatures but more from neglect due to my schedule. No matter what the weather, I’m a soup fan and summer proves to be no obstacle for me. There’s very little that’s easier and more soothing on a hot Southern summer day than a few spoonfuls of chilled soup. I love having a bit in a small shot glass or tiny bowl with warm weather meals.

While I’ve made gazpacho tons of times, I’ve made a couple tweaks to this week’s recipe. Roasting the tomatoes before making the soup adds a sweetness and a warmth & depth of flavor that’s quite nice. To garnish, I am using a finishing touch I learned while on my Marsala recipe contest tour. Chef Daniel Andre of The Buckhead Club served us an amusé of cool gazpacho topped with a smidge of blue cheese. It was so unusual but the gaminess of the cheese works with the sweetness of the soup. A smattering of fresh herbs on top and it’s a simple, cooling soup course or light summer meal – having a bit of toasty bread here wouldn’t hurt.

Roasted Tomato Gazpacho with Blue Cheese – serves 4 as a soup course or light entree

  • 1 1/2 pounds Roma tomatoes
  • 2 tablespoons extra virgin olive oil or other preferred oil for roasting
  • 1 medium cucumber – peeled,  de-seeded and chopped
  • 1 large clove garlic, minced
  • 1/2 cup tomato passata or puree
  • 2 tablespoons red wine vinegar
  • 1 teaspoon fresh oregano
  • 1 tablespoon fresh flat leaf parsley
  • 1/2 teaspoon Tabasco or preferred hot sauce, to taste
  • 1/4 cup cold water
  • kosher salt and fresh ground black pepper, to taste
  • 4 ounces crumbled blue cheese – I think a firmer style of blue works best here
  • chopped fresh oregano or basil, optional, for garnish

- Preheat oven to 425F. Cut the Roma tomatoes in half, core and de-seed. Toss with enough olive oil to coat and lay the tomato halves in a single layer in a baking pan or on a baking sheet. Roast the tomatoes until the skin has started to wrinkle and they wilt a bit – somewhere in the 20-25 minute range. Remove from oven and allow to cool.

- Once the tomatoes are cool, put them in the blender or large capacity food processor – if you want some chunks in your gazpacho, leave out a few and just chop them up and stir in at the end.  Add all of the remaining ingredients (except the cheese and herbs for garnish) and puree until vegetables are finely chopped. Refrigerate until chilled. When ready to serve, top each portion with some of the crumbled blue cheese and a sprinkle of fresh chopped herbs. This will keep stored in a well sealed container in the fridge for 3-4 days.

I’ve made a bunch of chilled soups on this blog – here are some links to a few others:

Comments

Karin Jul 9, 2011 07:07 am

That looks absolutely perfect for a warm lazy saturday afternoon like today’s. Thanks for the inspiration!

Mardi@eatlivetravelwrite Jul 9, 2011 08:07 am

Tami, it’s absolutely perfect. I bet the roasted tomatoes are so flavourful in this :) And blue cheese? So good! Gorgeous picture!

Melissa @ Dash of East Jul 9, 2011 10:07 am

This soup looks and sounds so delicious! Love those tomato soups!

Jennifer @ Jane Deere Jul 9, 2011 11:07 am

I love gazpacho! This one looks wonderful. I haven’t ever topped it with blue cheese before, but blue is another one of my favs…I can’t wait to try it!

Kimberley Jul 9, 2011 02:07 pm

I have been meaning to try gazpacho with a roasted tomato for quite some time. And YES to the blues and whites! They’re so fresh and summery.

Kulsum at JourneyKitchen Jul 9, 2011 03:07 pm

I’m on a cold soups kick lately and yes having a shot glass of it is just the way I like it. I bet roasting the tomatoes really makes this soup!

DessertForTwo Jul 9, 2011 04:07 pm

Glad to see someone else can enjoy soup even in the summer. Soup is so soul-satisfying, I can’t live without it, no matter what time of year it is.
When it’s hot, I tend to make spicier curry-based soups with coconut milk. They feel lighter than regular soups, although I’m sure they’re not.
I love your blue cheese + tomato combo. Can’t wait to try it myself :)

Karriann Graf Jul 9, 2011 07:07 pm

This is such a great way to change up the regular gazpacho! Thanks for sharing!

Nicole Franzen Jul 10, 2011 10:07 am

lovely :) I dig the idea of roasting the tomatoes first. It must give such a nice flavor and anything with blue cheese has my heart

Hannah at FleurDeLicious Jul 10, 2011 02:07 pm

This sounds amazing. I’m a tomato soup fanatic, and this is a perfect version for summer! Sounds like it’s full of flavor.

SMITH BITES Jul 10, 2011 08:07 pm

you know how you’re glands salivate when you see something delicious?? yep – happened here when i opened this post!

Lori @ RecipeGirl Jul 11, 2011 10:07 am

What a freakin’ perfect summer soup! Roasted tomatoes I could eat all day long, so putting them in soup is genius!

Kathy - Panini Happy Jul 12, 2011 11:07 am

The roasted tomato and blue cheese combination sounds heavenly!

Valentina Jul 14, 2011 02:07 pm

This looks delicious. I love that you roasted the tomatoes. Brilliant!

The Gazpacho is Hot, Hot, Hot! | Aug 1, 2011 09:08 pm

[...] Running With Tweezers (I tweaked the recipe to avoid using the oven – I grilled instead or [...]

[...] Roasted tomato gazpacho from Running with Tweezers. [...]