Gazpacho with Roasted Tomatoes & Cheddar Cheese Toast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 lb vine tomatoes
  • 1 cucumber, peeled and chopped
  • 1 red pepper, chopped
  • ¼ tsp cayenne pepper
  • ½ lime, juiced
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • salt and pepper to taste
  • fresh basil leaves
  • Bread, sliced
  • Aged Cheese (like cheddar)
  1. Preheat your oven to 425 degrees. Line a rimmed baking sheet with foil and place tomatoes on baking sheet.
  2. lightly drizzle with olive oil and then place in oven for 25-35 minutes, until skin on tomato starts peeling back/becomes wrinkly.
  3. Remove tomatoes from oven, wait for them to cool until you can handle and then peel off skin (should be very easy).
  4. In a high speed blender add your peeled & roasted tomatoes, cucumber, red pepper and ¼ cup olive oil.
  5. Blend until just smooth.
  6. Add your cayenne pepper, lime juice & balsamic. Blend for another 20 seconds.
  7. Salt & Pepper to taste.
  8. Next using a fine mesh strainer (optional) strain out any seeds/remaining chunks (if any) that are left behind and then place smooth soup in fridge for about an hour to chill.
  9. Serve with basil leaves, and toasted cheddar cheese bread, olive spread, and goat cheese (optional).
Recipe by My Lavender Blues at