We came home with a basket full of goodies, but of course I was immediately inspired by the yellow heirloom tomatoes and decided on roasting them for a no-fuss gazpacho. We had some friends coming over for dinner to help us enjoy all our fresh picked bounty and thought the soup would make for a refreshing starter.
This recipe is loaded with allium vegetables (leeks, garlic, onions and chives), which have antibiotic and anti-fungal properties as well as anti-oxidants. They can help fend off a late summer cold as we move into cooler temperatures.
Yellow Roasted Heirloom Tomato Gazpacho
- 4 medium to large yellow tomatoes, halved, cored and seeded
- 1 bell pepper, halved and seeded
- 3 tablespoons olive oil, divided
- 1 leek, cleaned, dark green sections removed and sliced
- 1/2 small onion, finely chopped
- 2 small garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 cup basil, chopped
- Maldon sea salt and freshly ground black pepper, to taste
- 1/4 cup toasted pumpkin seeds or pine nuts
- 1 teaspoon chives, chopped
- Sprig of thyme
- Pre-heat oven to 375F. Arrange the tomatoes and pepper on a baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with a little salt and pepper.
- Roast until softened and lightly browned, about 35-40 minutes. Remove from oven and set aside.
- Meanwhile, heat the remaining olive oil in a small pot over medium heat. Add the leeks and cook them for about 10 minutes, then add garlic, onions and red pepper flakes. Cook until softened but not browned, about another 5 minutes.
- Transfer to a blender and add the tomatoes, pepper and basil.
- Puree until smooth and season to taste.
- You can serve at room temperature or leave in the refrigerator at least for an hour to cool.
- Sprinkle each cup with chives and pumpkin seeds.
- Garnish with a little thyme.
*You can use water, vegetable broth, or milk to thin out the soup which will give you a larger portion. Just season to taste.