Tag Archives: Gazpacho Soup

Grilled Gazpacho with Cheese Crisps

I’m not ready to wear socks yet. It’s technically still summer, and I plan to squeeze out every bit of joy from the last moments of the season. The markets are still overflowing with corn, peppers and tomatoes, so I’m going to ignore the pumpkins for just a bit longer.

This late summer soup comes together quickly. I grilled tomatoes, sweet red peppers, a jalapeno pepper, sweet onion and some corn. I dumped everything, except for the corn, into the blender and puréed until smooth.

The soup could be served heated or chilled, your choice. I like to serve it with some do-it-yourself garnishes. I filled some little bowls with diced cucumber, red pepper and charred corn.

If you’ve got a bit of extra time, make some lacy Parmesan crisps to crumble up into the soup for some crunch. They take about 8 minutes to bake in the oven.

Click here to print recipe for Grilled Gazpacho Soup Download

Chilled Fresh Tomato Soup

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I know what you’re thinking. “Really?? Who needs another gazpacho soup recipe?” But before you abandon this post and surf on over to see what’s new for fall at Joe Fresh, just hear me out. This is a little different than your typical cold tomato soup. Half the tomatoes get roasted, for a smoky depth of flavour, and the other half are left fresh, to enhance their tangy bright nature. Combining fresh and roasted tomatoes was the brainchild of Cook’s Illustrated Magazine. They featured this soup in their July 2012 issue. I tarted it up a bit with some summer toppings.

Squeeze in a dollop of tomato paste to ramp up the umami factor. Sprinkle in a dusting of smoked paprika and cayenne and this soup is humming. Throw in some roasted garlic and shallots for fun. Yes, I’m going to ask you to turn on your oven in August, but it will be worth it. Once everything is roasted, puree the whole lot, along with some fresh tomatoes and strain it for a velvety smooth texture. Finish it off with corn, avocado and basil and you have summertime in a bowl. Have I got your attention yet?

Click here to print recipe for Chilled Fresh Tomato Soup.

Smoky Roasted Gazpacho Soup

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It probably wouldn’t shock you to learn that I am a very organized person. Each spring, I dump out the stale spices in my alphabetized drawer and buy fresh ones. The only one I never have to toss is the smoked paprika. I go through that stuff on a stunningly regular basis. It make everything taste better. It typically sneaks it’s way onto roasted vegetables, like cauliflower, sweet potatoes, squash and carrots. I recently made a smoked paprika and garlic vinaigrette that took roasted broccoli to another dimension.

Smoked paprika has that transcendent ability to take a dish to a very delicious new height.This soup was adapted from a roasted vegetable gazpacho that I stumbled upon while browsing through Donna Hay’s Modern Classics: Book 1. I have most of her books and regularly use them for styling and photography inspiration. Her collaboration with photographer Con Poulos has created multitudes of awe inspiring images.

Donna’s soup was heavy on the roasted red peppers and light on the roasted tomatoes. I flipped this because I love tomatoes way more than peppers. When I saw the addition of smoked paprika, I knew I had to try it.After blending I took a taste and decided that the heat and smoky flavour needed to be boosted. A teaspoon of my favourite chipotle tabasco made all the difference! Additional smokiness without painful heat.I diced up some red peppers and cucumbers to garnish the soup and served it with some grilled sourdough for dipping. After chilling in the fridge overnight the soup was even richer and deeper in flavour the next day.