With summer here, cold soups are in, but that doesn’t mean we can’t turn up the heat with some spice.
I spent a semester in college living in Spain with a host family who ate gazpacho almost every single day. The housemaid, Maria, made it, and one of my biggest regrets in life is not getting the recipe from her before I left. It was amazingly refreshing and delicious in the heat of the Costa del Sol summer and early fall days, and I looked forward to it every day come our 3 p.m. big meal.
This version, while nothing like Maria’s in preparation (she boiled and peeled tomatoes, something I don’t have the patience for), tastes quite similar. The jalapeño gives it a nice little kick. Not sure if Maria would approve of that addition, but it adds a depth of flavor and spice to the chilled soup to keep things interesting. It’s the perfect starter to a summer dinner or even a light lunch.
Spicy roasted jalapeño gazpacho recipe
- 1 jalapeño, sliced in half and seeded
- 2 large tomatoes, cut into quarters
- 1/2 cup water
- 1 garlic clove
- 2 stalks celery
- 1/4 cup basil leaves
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- Salt and pepper
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Place the jalapeño onto the baking sheet, drizzle with 1 tablespoon of the olive oil, and roast for about 20 to 25 minutes, until the skin becomes charred and blistered.
- In the meantime, combine the remaining ingredients in a blender, and blend until smooth.
- Remove the jalapeño from the oven, and let it rest until it has cooled enough to touch.
- Carefully peel the skin off the pepper, and place the 2 halves into the blender.
- Blend for about 15 to 20 seconds, until the pepper is just combined into the soup.
- Pour the soup into a bowl, cover, and refrigerate for at least 2 hours until chilled.