Roasted Summer Fruit Gazpacho

Roasted Summer Fruit Gazpacho

  • 6 tomatoes
  • 4 peaches
  • 4 nectarines
  • 10 small apricots (5-6 medium)
  • (strawberries, cherries and plums would be a delicious addition also...)
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary (fresh sprigs would be better!)
  • salt and pepper
  • 1/2 cup water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • optional garnishes: sweet clover sprouts, sliced fruit, chopped basil, mint leaves, feta cheese, sour cream, yogurt, seasoned croutons, sliced toasted bread, etc...


Preheat the oven to 400.  Line a baking sheet with foil.  Place all of the fruit on the baking sheet.  Drizzle with the olive oil, and season with rosemary, salt and pepper.  Roast for about 15-20 minutes, until the fruit is very soft and the skins have split.  Let cool for about 30 minutes, until cool enough to handle.

Slide the skins off the fruit and remove the pits; don't worry about getting all the skin off since you'll be straining the soup anyway.

Place all of the fruit in a blender (work in batches if you need to), and add the water to help blend it into a smooth puree.  Pour through a mesh strainer and discard any pulp left behind.

Stir the balsamic vinegar, honey and cinnamon into the soup.


Possible uses for the gazpacho:

  1. The soup can be eaten right away, warmed if desired, topped with any of the above garnishes.
  2. Chill the soup completely for a refreshing snack or starter to a meal.
  3. Blend with ice for a slushy drink.
  4. Freeze portions to use later, added to tomato-based soups, or even a pot of chili in the fall, for a fruity flavor enhancement.
  5. Add to loaf breads and muffins instead of butter, the same as you might substitute applesauce.


Yields 8-10 servings


Recipe from Curly Girl Kitchen

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