Spicy Roasted Tomato Quick Gazpacho Recipe

Preheat your oven's broiler to high and line a baking sheet with aluminum foil. Place the halved plum tomatoes and jalapeño pepper cut-side down on the prepared baking sheet.

Broil the tomatoes and jalapeño for 8 to 10 minutes until the skins are blistered and slightly charred. Remove them from the oven and let them cool for 5 minutes until safe to handle.

Transfer the roasted tomatoes, roasted jalapeño, chopped cucumber, and red bell pepper into a high-speed blender. Add the garlic cloves, sherry vinegar, extra-virgin olive oil, sea salt, and black pepper.

Blend on high speed for 1 to 2 minutes until completely smooth and emulsified. Taste the soup and adjust the seasoning with more salt or vinegar if you prefer a tangier finish.

Pour the gazpacho into a glass pitcher and chill in the refrigerator for at least 2 hours. Serve cold in bowls topped with a final drizzle of quality olive oil and finely diced cucumber.