“Gazpacho” (Video)

Gazpacho with tomato water, tomato confit and marinated peppers.

Tomato Water, Tomato Confit, Marinated Red Bell Peppers and Cucumbers

The weather is getting hotter and people are eating lighter.  To look good for the beach, right?  That’s one reason.  Another explanation is heavy foods increase our core temperature. 

George Booth and James Strang conducted a study about eating habits in 1936.  They concluded, “Eating ground beefsteak and stewed tomatoes to satiety raised skin temperatures an average of 2°C about one hour after the meal.”  I’m not making this up.  They really used the word “satiety.”

So, what’s good to cool us down?  Gazpacho.  It’s a cool, light soup from Spain.  The Gazpacho most foodies think of comes from the Andalusia region and has a tomato base.  

Sometimes it’s blended and other times you’ll see a chunky version.

This variation falls somewhere in the middle. The soup has blended and chunky elements. In addition, it has the tomato base but only uses the tomato’s water.  Extracting the water from the tomato is quite easy and the result is both eye-opening and versatile.  It looks like water but makes an astounding Bloody Mary. 

In addition to the tomato water, this Gazpacho uses roasted peppers and slow cooked tomatoes.  Using raw and cooked vegetables creates refreshing contrasts in flavor and texture.  And, in the scorching heat, refreshing is a good thing.

Take a look at the video to see how this Gazpacho comes together. 

Serves 4

4 tablespoons finely diced Yellow Tomato confit (Recipe follows)

4 tablespoons finely diced  Red Tomato confit

4 tablespoons finely diced Marinated Roasted red bell peppers (Recipe follows)

1 Persian cucumber, thinly sliced

4 yellow cherry tomatoes, halved

4 red cherry tomatoes, halved

2 tablespoons julienned red bell pepper

48 Cucumber balls


Olive oil


Chive flowers (Optional)

2 cups tomato water (Method follows)

Assembly:  Place a ring mold in the center of a bowl.  Place a layer of Yellow Tomato Confit in the bottom.  Spoon a tablespoon of Marinated Red Bell Peppers on the tomatoes.  Layer slices of cucumber on the peppers.  Spoon a tablespoon of Red Tomato Confit on the cucumbers.  Top with a layer of roasted red bell peppers.   

Dress the microgreens with a little olive oil and salt.  Top the vegetables with the microgreens and place a few chive flower pedals on the greens.

Pour ½ cup Tomato Water around the vegetables.  Serve immediately. 

Yellow and red tomatoes, olive oil and thyme sprigs.

Tomato Confit

Red and Yellow tomatoes

Olive oil

Salt and pepper

Thyme sprigs

Method:  Cut out the cores from the tomatoes and cut an X in the bottom of each tomatoes.  Drop the tomatoes in boiling water for a few seconds to loosen the skin.  Immediately remove the tomatoes to an ice water bath to cool.

Peel and quarter the tomatoes.  Remove the seeds, pulp and inner ribs to leave a smooth tomato layer.  (You can use the trimmings to make tomato water.)

Preheat the oven to 250 degrees.  Line a baking sheet with aluminum foil.  Drizzle the foil with olive oil and sprinkle salt and pepper on the oil.

Lay the tomato slices (inside of the tomato facing down) on the foil.  Brush oil on the tomatoes and sprinkle with salt and pepper.  Top each tomato with a thyme sprig.

Place in the oven for 1 ½ to 2 hours.  Discard the thyme and refrigerate the tomatoes in an airtight container, with the oil, until ready to use.  The tomatoes will keep for up to one week.

Marinated Roasted Red Bell Peppers

Red bell peppers

Olive oil

Sherry Vinegar

Method: Pre-heat the oven to 500 degrees.  Cut the peppers in half and remove the stems and seeds.  Place the peppers on a sheet pan and coat them inside and out with olive oil.

Roast the peppers in the oven for 20 minutes or so or until the skin has charred and separated from the flesh.  Place the peppers in a large bowl and cover with plastic wrap.  When the peppers are cool enough to handle, remove the skins.

Toss the peppers with a little sherry vinegar (about ½ teaspoon for each pepper).  Place in an airtight container and refrigerate.  The peppers will keep in the refrigerator up to one week. 

Tomato Water

5 large tomatoes, coarsely chopped (And any trimmings from preparing Tomato Confit, if you have them.)

1 teaspoon salt

Method:  Blend the tomatoes and salt in a food processor.  Line a strainer with cheesecloth and place over a bowl.  Pour the tomatoes into the cheesecloth and tie it up.  Place in the refrigerator and allow the water to drip out overnight.  You can refrigerate the tomato water for 3 to 4 days or freeze it.

Yield:  About 2 cups (Depending on the ripeness of the tomatoes.)

Rating: 1 out of 5.

2 thoughts on ““Gazpacho” (Video)

  1. That looks like a very tasty soup.
    The Tomato Confit seems like it could used in several dishes. Or on it’s own.

    Liked by 1 person

    1. Thanks! Yes, the tomato confit is super versatile and a great addition to a cooking repertoire! Thanks for reading!


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