A twist on the classic chilled gazpacho soup recipe. Charred and smokey tomatoes, peppers, onions, and garlic are whirled together and served with crunchy croutons and bright green fresh herbs. An easy healthy recipe to enjoy on a warm summer day.
Start by charring your vegetables until the skin is perfectly blackened and the flesh underneath is tender. I did so in a dry cast-iron skillet over high heat. You could also accomplish this on a grill. Keep the skin on the onions and garlic, and let them blacken. This should take about 2-3 minutes per side, keep an eye on the veggies and rotate often.
Next remove the skins from the garlic and onions, seed the jalapeno (if you don't want the soup too spicy) and place all ingredients in a blender
Blend until smooth. Add sherry vinegar and salt to taste.
Chill for at least an hour or overnight
Serve with diced cucumber, fresh chives, and crunchy croutons (see recipe notes for how to make homemade croutons)Drizzle olive oil on top and flaky sea salt
NUTRITION NOTES: Nutrition facts are calculated without croutons, olive oil, and cucumber toppings.STORAGE - Store in an airtight non-reactive container in the fridge for 2-3 daysFREEZING - I don't recommend freezing gazpachoTO MAKE HOMEMADE CROUTONS:Preheat oven to 375°Break bread into 2" chunksSpread bread out in a single layer on a baking sheet lined with parchment paper. Spray with avocado oil or olive oil (or drizzle and toss)Bake until golden brown, turning halfway through cooking. This typically takes about 15-20 minutes.Remove from the oven and allow to cool.Store in an airtight container for up to 1 week.