I love gazpacho and especially when the tomatoes are in season.  Roasting the tomatoes and red pepper improves the flavor of the soup.  I prefer gazpacho cold but you can serve it at room temperature.  Use any assorted toppings you like for the garnish.


4 lb. vine ripe tomatoes, cored & halved

1 lg. clove garlic, minced

2 red peppers, roasted

1 medium white onion, cut in chunks

1 cup cold water

4 T. sherry vinegar

Tabasco to taste

Salt & pepper to taste

2 English cucumbers, peeled & finely diced

2 green peppers, finely diced

½  cup kalamata olives, halved (optional)

Dried dill weed


Note: To roast the red peppers, place on a small pie plate or baking sheet and place in the broiler on the high setting.  After 5-7 minutes the pepper should start to blacken.  Rotate the pepper until the entire pepper is blackened then remove from broiler.  Place in a separate bowl and cover with plastic wrap for 15 – 20 minutes.  Remove the skin, stem and seeds then set aside.


Place tomatoes, garlic in a large bowl.  Season with salt & pepper and mix well.

Line a large baking sheet with parchment paper.  Place the tomatoes cut side up on the baking sheet and roast in the oven at 450 degrees for 25-30 minutes.   Remove from the oven and set aside until they start to cool. 


Once the tomatoes have cooled, scoop the center of the tomatoes into a blender and discard the skin.  Add the red peppers, onion, sherry vinegar, Tabasco, cold water & salt &  pepper to taste.  Blend until the smooth.  Place in an airtight container and refrigerate for several hours.  Remove from the refrigerator and place in small cups or bowls then garnish with cucumbers, green peppers, kalamata olives and a light sprinkle of dill weed.