José Pizarro’s gazpacho with roasted grapes

Name: José Pizarro’s gazpacho with roasted grapes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2kg large ripe tomatoes, halved; 1 garlic bulb, cloves separated; Large pinch chilli flakes; Olive oil to drizzle; 2 banana (echalion) shallots, finely chopped; 4 oregano sprigs; 1 litre chicken stock, ideally fresh; Bunch blush or red grapes; 1 small courgette, finely chopped; 150g small vine tomatoes, finely chopped; Extra-virgin olive oil to drizzle

Portion size: Serves 4
Prep time 15 min, plus cooling and chilling. Cook time 1 hour 30 min
Difficulty: easy

Dairy-free

Freezable

Gluten-free

José Pizarro

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Spanish chef José Pizarro’s twist on traditional gazpacho is topped with roasted grapes for a burst of sweetness. It’s a great dish to make ahead for a sunny weekend when you’re entertaining friends.

Perfect summer starter: “This soup reminds me of something my mum would make – simple, fresh and perfect for summer,” says José. “A perfect dish for those long, warm evenings, served chilled with a drizzle of good olive oil and crusty bread to dip in.”
Elevated classic dish: “Roasting the grapes bring out a beautiful sweetness that balances perfectly with the ripe, juicy tomatoes. It’s not typical gazpacho, but it’s just as refreshing, with a great depth of flavour from the slow-roasted tomatoes.”
Make ahead: The whole dish can be made up to 3 days in advance, making it ideal for dinner parties. See Make Ahead.

Browse more of José’s delicious Spanish recipes.

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Ingredients

2kg large ripe tomatoes, halved
1 garlic bulb, cloves separated
Large pinch chilli flakes
Olive oil to drizzle
2 banana (echalion) shallots, finely chopped
4 oregano sprigs
1 litre chicken stock, ideally fresh
Bunch blush or red grapes
1 small courgette, finely chopped
150g small vine tomatoes, finely chopped
Extra-virgin olive oil to drizzle

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Method

Heat the oven to 170°C/ 150°C fan/gas 31⁄2. Add the tomatoes, garlic cloves and chilli flakes to several baking trays, drizzle generously with olive oil and season with plenty of salt. Roast for 45-60 minutes, swapping the trays halfway through, until the tomatoes are caramelised.
Add another drizzle of olive oil to a large saucepan over a medium heat. Add the shallots and gently cook for 10 minutes until very soft, then add the roasted tomatoes. Take the garlic cloves and squeeze the flesh out of the skins using the side of your knife, then add this too (discard the skins). Add the oregano and chicken stock, bring to the boil, then simmer for 10 minutes. Remove from the heat, use a stick blender to whizz until smooth, then cool and chill until ready to serve (see Make Ahead).
Heat the oven to 190°C/ 170°C fan/gas 5. Put the grapes on a baking sheet, drizzle with olive oil and season with salt. Roast for 20 minutes, then cool. 4 Serve the chilled soup scattered with the roasted grapes, chopped courgette and tomatoes, and a generous drizzle of extra-virgin olive oil.
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Nutrition

245kcals Calories
9.1g (1.6g saturated) Fat
9.7g Protein
22g (21g sugars) Carbs
6.4g Fibre
1g Salt

Make Ahead

Start a few hours before you want to serve, as the soup takes a while to cool and chill. You can make the soup and roast the grapes up to 3 days in advance, keeping both covered in the fridge.