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Creamy Roasted Tomato Gazpacho Recipe with Crispy Grilled Croutons

creamy roasted tomato gazpacho - featured image
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A refreshing and creamy cold soup made from smoky roasted tomatoes, blended with Greek yogurt and fresh vegetables, topped with crispy grilled croutons. Perfect for hot summer days.

Ingredients

Scale
  • 2 pounds (900g) ripe tomatoes, halved (Roma or vine-ripened)
  • 4 cloves garlic, peeled
  • 1 small red onion, quartered
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cucumber, peeled and chopped
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (120g) Greek yogurt, full-fat (or dairy-free coconut yogurt)
  • Handful fresh basil leaves (about 1/4 cup, loosely packed), roughly chopped
  • 1 tablespoon honey or agave (optional)
  • 1/2 teaspoon smoked paprika (optional)
  • 4 slices rustic bread (ciabatta or sourdough), cut into 1-inch cubes
  • 2 tablespoons olive oil (for croutons)
  • 1/2 teaspoon garlic powder
  • Pinch of salt (for croutons)

Instructions

  1. Preheat oven to 425°F (220°C). Arrange halved tomatoes, garlic cloves, and quartered red onion on a roasting pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper. Roast for 25-30 minutes until tomatoes are soft and slightly charred.
  2. Once cooled, place roasted tomatoes and vegetables in a blender or food processor. Add peeled and chopped cucumber, red wine vinegar, Greek yogurt, fresh basil, honey (if using), and smoked paprika. Blend until smooth and creamy. Adjust seasoning with salt and pepper. Optionally strain through a fine mesh sieve for extra smoothness.
  3. Transfer gazpacho to a bowl or airtight container and refrigerate for at least 1 hour to chill and meld flavors.
  4. Toss bread cubes with 2 tablespoons olive oil, garlic powder, and a pinch of salt. Heat grill pan over medium-high heat. Grill bread cubes in a single layer, tossing occasionally, until golden brown and crispy, about 5-7 minutes.
  5. Serve chilled gazpacho in bowls topped with crispy grilled croutons and garnish with fresh basil leaves if desired.

Notes

Roast tomatoes until edges caramelize for smoky sweetness. Chill soup for at least 1 hour for best flavor. Grill croutons evenly to avoid burning. Can prep roasted tomato base a day ahead. Use dairy-free yogurt for vegan version. Add jalapeño or cayenne for spice. Gazpacho can be frozen but may need re-blending after thawing.

Nutrition

Keywords: gazpacho, roasted tomato soup, cold soup, summer recipe, creamy gazpacho, grilled croutons, healthy soup, vegetarian, gluten-free option

Find it online: https://jodierecipes.com/creamy-roasted-tomato-gazpacho-recipe-with-crispy-grilled-croutons-easy-and-perfect-for-summer/