Grilled Tomato Gazpacho

sweet potato chips in a bowl

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A warm summer evening staple, gazpacho is a chilled tomato soup with origins in Spain and Portugal. We decided to take our tomatoes and grill them, which helped add a uniquely smoky flavour to our version of gazpacho. Try your best to chill this recipe overnight, for optimal deliciousness!
Prep Time: 15 minutes
Cook Time: 9 minutes
Yield: 6 servings


  • 2 lbs / 908 g / 5 to 6 medium to large plum tomatoes, washed, dried, and cut in half (lengthwise)
  • 42 g / 3 tbsp Crystal margarine, melted
  • 3 tsp / 3 cloves garlic, minced
  • 2 g / 1 tsp dried oregano
  • 9 g / 1 1/2 tsp salt
  • 2 g / 1/2 tsp black pepper, freshly ground
  • 30 ml / 2 tbsp lime juice
  • 15 ml / 1 tbsp balsamic vinegar
  • 15 ml / 1 tbsp honey
  • 15 ml / 1 tbsp Worcestershire sauce
  • 2 g / 1/4 tsp cayenne pepper
  • 240 ml / 1 cup tomato juice
  • 205 g / 1 1/2 cups cucumber, finely diced
  • 127 g / 1 cup red bell pepper, finely diced
  • 43 g / 1/4 cup red onion, finely diced
  • 5 g / 1 tbsp fresh basil, sliced into thin strips
  • 3 g / 1 tbsp fresh thyme leaves

For Garnish (Optional):

  • fresh coriander and/or thyme leaves
  • grape or cherry tomato halves


  1. Preheat grill pan on medium-high to high heat for 10 minutes to ensure pan is hot for tomatoes.
  2. Meanwhile, in a small bowl, combine the melted Crystal margarine with garlic, oregano, salt, and pepper.
  3. Place halved tomatoes onto a baking sheet with the cut-side facing upwards. Brush the cut-side of each tomato with the Crystal margarine mixture. Place tomatoes, cut-side down, onto the preheated grill pan that has been brushed with some melted Crystal margarine. Brush the skins with the remaining Crystal margarine mixture. Grill for about 5 minutes or until grill marks are visible on the halves. With tongs, flip tomato halves over; grill for an additional 3 to 4 minutes. Place grilled tomatoes back onto the baking tray to cool; about 5 minutes.
  4. brushing the tomatoes
    brushing backs of tomatoes
    grilling tomatoes

  5. Place cooled tomatoes into a large bowl. Add lime juice, balsamic vinegar, Worcestershire sauce, and cayenne pepper to the tomatoes. With a handheld blender, puree tomatoes until desired consistency is reached.
  6. emulsion blender

  7. Stir in the tomato juice, finely diced cucumber, red onion, bell pepper, basil and thyme.
  8. tomatoes emulsified and veggies

  9. Cover bowl with plastic wrap and chill in the fridge for at least an hour, preferably overnight, to allow flavours to meld properly.
  10. Serve cold with a drizzle of cashew sour cream, fresh coriander, basil leaves, and/or grape/cherry tomato halves.

Chef Notes

  • If tomato juice is salted, decrease the amount of salt by 1/2 teaspoon (3 grams), or to taste.
  • Ensure tomatoes are ripe, but still firm.
  • If plum tomatoes are not available, any ripe-but-firm tomatoes can be used.
  • A barbecue can be used instead of an indoor grill pan. Preheat barbecue on high heat (500℉/250℃) for at least 15 minutes. Once preheated, grease the grill well with melted Crystal margarine. Proceed with recipe.

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