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Roasted Tomato-Jalapeño Gazpacho

For extra flavor and heat, drizzle soup with Jalapeño Hot Sauce.

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1/2 cup sour dough baguette, cut in 1-inch cubes
3 lbs. tomatoes, halved
1 cucumber, peeled, seeded and chopped
1 large clove garlic, minced
1 1/2 tsp. cumin
1/2 tsp. sugar
1/2 tsp. Kosher salt
1/2 cup extra virgin olive oil, divided
1/4 cup Jalapeño Hot Sauce, divided
2 Tbsp. sherry vinegar, divided
1/4 cup cold water, divided
Salt and pepper
1 cucumber, peeled, seeded and diced
Extra virgin olive oil


1. Place bread cubes in a bowl, cover with water and soak 2 minutes. Drain, squeeze dry and set aside.
2. Place tomatoes on a large baking sheet, cut sides down.
3. Move an oven rack to the highest position and set broiler to high.
4. Broil the tomatoes 5 to 7 minutes or until the skins are blistered and blackened, rotating baking sheet once. Remove from oven and let cool 5 minutes.
5. Combine garlic, cumin, sugar and salt in a small bowl.
6. Transfer half each of the bread, tomatoes, garlic mixture, 1/4 cup olive oil, 2 Tbsp. Jalapeño Hot Sauce, 2 Tbsp. water and 1 tsp. vinegar to a blender; puree until smooth. Pour mixture through a fine-mesh sieve into a bowl; discard solids. Blend remaining ingredients, but do not strain. Stir into first batch. Chill soup at least 2 hours.
7. Season soup with salt and pepper. Divide among bowls; top with diced cucumbers and drizzle extra-virgin olive oil.