Roasted Vegetable Gazpacho |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A spin on traditional gazpacho and a nice use of fresh seasonal vegetables. This is an adaptation of a recipe I first made in a cooking class. It keeps well for at least a week in the refrigerator. Ingredients:
3 pounds ripe tomato, cored and diced |
1 medium yellow or green bell pepper, diced |
2 jalapeno peppers, seeded and diced |
1 small red onion, diced |
4 cloves garlic, minced |
2 tablespoons extra virgin olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon honey |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
Directions:
1. Combine all ingredients in a roasting pan and roast for 1 hour in a 325º oven or over the coals on an outdoor grill.
2. Remove from heat and let cool
3. Transfer the roasted vegetables to a mixing bowl
4. Coarsely blend the vegetables with a want blender or in a food processor. Be careful not to completely pureé the vegetables, leaving some texture.
5. Chill thoroughly
6. Garnish with one or more of: Greek yogurt, sour cream, seeded and diced cucumber, chopped fresh tomato, avocado slices
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