Watermelon and Roast Tomato Gazpacho
Cool Down with Roasted Tomato Gazpacho: A Mediterranean Summer Delight
As the sun blazes and temperatures soar, nothing beats a chilled, refreshing soup. And this isn’t just any chilled soup – it’s our vibrant, flavour-packed Roasted Tomato Gazpacho! This Mediterranean-inspired recipe takes the classic Spanish staple and elevates it with a roasting technique that unlocks incredible depth of flavour. Forget bland, watery gazpacho – this version is rich, smoky, and utterly addictive.
We’ve taken the time to roast the tomatoes, garlic, and a touch of sugar, creating a sweetness that balances the acidity perfectly. The addition of watermelon adds a surprising burst of freshness, while the red pepper and cucumber provide a lovely texture. It’s a symphony of flavours that will transport you straight to the sun-drenched shores of the Mediterranean.
Why Roast the Tomatoes?
Roasting the tomatoes intensifies their sweetness and creates a beautiful smoky flavour that you simply can’t achieve with raw tomatoes. It’s a small step that makes a huge difference in the final result.
Beyond the Basics: Customizing Your Gazpacho
The beauty of gazpacho is its versatility. Feel free to adjust the ingredients to your liking. Don’t be afraid to experiment with different herbs, spices, or even a splash of sherry vinegar for extra tang.
Serving Suggestions:
This Roasted Tomato Gazpacho is perfect as a light lunch, a refreshing starter, or a vibrant snack. Garnish with our suggested fennel shavings, mini cucumber slices, micro herbs, and cubed watermelon for a beautiful presentation. A sprinkle of salty feta, fresh mint leaves, or black olives adds an extra layer of flavour and texture.
Is Gazpacho Healthy?
Absolutely! Gazpacho is packed with vitamins, minerals, and antioxidants from the fresh vegetables. It’s also low in calories and fat, making it a guilt-free indulgence.
Can I Make Gazpacho Ahead of Time?
Yes! In fact, gazpacho tastes even better after it’s been chilled for a few hours, allowing the flavours to meld together. You can make it a day or two in advance and store it in the refrigerator.
Is Gazpacho Vegan?
Yes, this recipe is naturally vegan! Just omit the optional feta cheese.
What’s the best type of tomato to use?
Roma or plum tomatoes are ideal because they have a meaty texture and fewer seeds, resulting in a smoother gazpacho. However, any ripe, flavorful tomatoes will work.
Ready to dive in? Let’s get cooking!
Roasted Tomato Gazpacho
Ingredients
- 1 kg Tomatoes
- 2 Garlic Cloves
- 1 tbsp Caster Sugar
- 2 tbsp Olive Oil Plus extra for drizzling
- 1 Onion
- 1 Red Pepper
- 1/4 Watermelon
- 1/2 Cucumber
- To taste Chilli or Hot Sauce
- To taste Vinegar
- To taste Seasoning
- For garnish Fennel Shavings
- For garnish Mini Cucumber Sliced
- For garnish Micro Herbs
- For garnish Watermelon Cubed
- Optional Feta Salty, sprinkle
- Optional Mint Leaves
- Optional Black Olives
Instructions
- Preheat the oven to 160°C.
- Add the tomatoes, garlic, caster sugar, a drizzle of olive oil and seasoning to the Le Creuset Fleur Saucier and roast in the oven for 20 minutes until they soften slightly. Remove from the oven and add the tomatoes to a blender.
- Blend with the onion, red pepper, watermelon and cucumber until smooth. Then add chilli or hot sauce with vinegar and seasoning to taste.
- Pour back into the saucier pan. This gazpacho can be served as is at room temperature or heated slightly before taking to the table. Top with fennel shavings, sliced mini cucumber, micro herbs, cubed watermelon and a drizzle of olive oil with cracked black pepper.
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