Best 3 Fire Roasted Tomato Gazpacho Recipes

**Savor the vibrant flavors of summer with our delectable Fire-Roasted Tomato Gazpacho!**

Embark on a culinary journey to the heart of Spain with this refreshing and flavorful soup, crafted using the finest fire-roasted tomatoes for an irresistible smoky essence. Indulge in the ultimate gazpacho experience as you discover a symphony of textures and tastes, featuring sweet red peppers, crisp cucumbers, aromatic garlic, and a touch of tangy red wine vinegar. This classic gazpacho recipe promises an explosion of freshness, while our avocado and spicy shrimp variations offer exciting twists to tantalize your taste buds. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors that await you in this extraordinary collection of gazpacho recipes.

Here are our top 3 tried and tested recipes!

SKINNY FIRE ROASTED TOMATO GAZPACHO

Skinny Fire Roasted Tomato Gazpacho image

Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 7

Ingredients

1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 1/2 cups tomato juice
1 small cucumber, peeled, chopped (1 cup)
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
2 teaspoons white wine vinegar

Steps:

In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
Cover; refrigerate at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 g

HOW TO FIRE ROAST TOMATOES

In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.

Provided by gailanng

Categories Vegetable

Time 20m

Yield 1-10 serving(s)

Number Of Ingredients 2

Ingredients

roma tomato, any amount needed (work best because they have dense, meaty flesh and few seeds that hold up well on the grill)
olive oil

Steps:

Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
Use immediately or pack tomatoes in a freezer proof container with juices.

SPEEDY GAZPACHO

Speedy Gazpacho image

Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case.

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 English hothouse cucumber (about 12 ounces), peeled, cut into large chunks
1 large red bell pepper (about 8 ounces), halved, seeded, cut into chunks
2 cups (or more) bottled tomato juice
1 14 1/2-ounce can diced tomatoes in juice
1 12 1/2-ounce container refrigerated fire-roasted tomato salsa
1 cup roasted red peppers from jar
1/2 cup coarsely chopped fresh cilantro
2 tablespoons red wine vinegar

Steps:

Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.

Tips:

Choose ripe, flavorful tomatoes. This is key to making a great gazpacho. Look for tomatoes that are deep red and have a slight give when you press them.
Roast the tomatoes before blending them. Roasting the tomatoes concentrates their flavor and makes them sweeter.
Use a food processor or blender to puree the tomatoes. Make sure to blend them until they are completely smooth.
Add your favorite seasonings. Common seasonings for gazpacho include garlic, onion, cucumber, bell pepper, and cilantro.
Chill the gazpacho before serving. Gazpacho is best served cold, so make sure to chill it for at least an hour before serving.

Conclusion:

Fire-roasted tomato gazpacho is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be customized to your liking. So next time you have a craving for a cold, flavorful soup, give this recipe a try. You won't be disappointed!