#BuckeyeBites: Roasted tomato gazpacho is summer in a bowl

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Our top expert on healthy eating has the perfect cool dish for hot days. His roasted tomato gazpacho has deep flavor from caramelizing summers already-tasty tomatoes.

It's light and loaded with good-for-you produce, but at the same time, you'll be surprised how rich and satisfying it tastes.

Chef Jim Warner, who leads nutrition services at The Ohio State University Wexner Medical Center, suggests serving one of summers greatest soups with some tapas – think olives, cheese, a bit of chorizo sausage and some crusty whole-grain bread.

Watch Jim throw together the dish in a quick video, or you'll find the full instructions below. It's one of those recipes that doesn't require precise measurement for the seasonings – just add a shake or pinch until it tastes good.

Here's how to make it:

Ingredients
  • 8 Roma tomatoes
  • olive oil for roasting
  • 16 ounces of tomato juice – look for a low-salt variety or blend up tomatoes on your own
  • 8 ounces of mixed vegetable juice, such as V8
  • 1 cucumber, peeled and sliced
  • 1 teaspoon of cumin
  • 1 clove of garlic, finely chopped
  • onion, diced
  • juice from 1 lemon
  • cayenne pepper, to taste
  • hot pepper sauce, to taste
  • Worcestershire sauce, a few dashes to taste
  • salt and black pepper, to taste
  • chopped cilantro
  • limes

Preparation

Cut the tomatoes in half and drizzle with olive oil and salt and pepper on a baking sheet. Chef Jim likes the Roma variety because they're a little meatier. Roast at 250 degrees for one hour. Chill tomatoes.

Roasted gazpacho

Health pro tip: Jim recommends keeping a mix of two parts kosher salt and one part cracked black pepper in jar. When you can add a pinch of seasoning and feel how much you're adding, you'll be less likely to over salt your food.

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Add all ingredients to a food processor. Add in any drippings from the tomatoes! Jim says to peel the cucumber because the skin can be a little bitter. Puree for about two minutes, until large chunks for garlic and onion are blended in.

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Chill for about two hours before serving. Sprinkle with cilantro and lime juice.

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