Servings: Serves 6
Note: Using regular tomatoes is fine, but we suggest heirloom (particularly Japanese) varieties because they are lower in acidity and have thinner skins, which allow the smoky flavors to seep in. If you are sensitive to spice, you may reduce the number of chilis without compromising taste.
To make grilled-tomato puree: Preheat a grill (preferably charcoal) to high. Toss ingredients in a bowl; add enough olive oil to coat tomatoes (about 1/4 cup). Remove tomatoes from marinade, and place on hot grill; set bowl aside. Turn over as they blacken, and cover grill in between turning. Cook tomatoes until skins begin to blister, removing before they burst, about 12 minutes. Return them to bowl with marinade; let cool slightly, then puree everything in a food processor. Cover and refrigerate until chilled, about 1 hour. (Alternatively, broil tomatoes: Preheat oven. Toss ingredients together in a glass or ceramic baking dish. Broil until tomatoes begin to burst, about 10 minutes. Turn tomatoes over and continue broiling for 10 minutes more. Let cool slightly, then puree and chill.)
To make gazpacho: In a large bowl, mix together all ingredients except garnishes. Season to taste with salt and pepper.
Divide soup evenly among 6 small bowls. Garnish each with jalapeño slices. Optional: Set aside whole cilantro leaves for additional garnish (not pictured); serve cold.
Reprinted by arrangement with Celebra, a member of Penguin Group (USA), Inc. Copyright © Jewels and Jill Elmore, 2009.
From the September 2009 issue of O, The Oprah Magazine
We Hear You!