Roasted Vegetable Gazpacho

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Roasted Vegetable Gazpacho

Name: Roasted Vegetable Gazpacho
Prep time: 45 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 6 unit(s) Ripe tomatoes; 1 unit(s) red pepper; 1 unit(s) large cucumber; 2 unit(s) skinless garlic clove; 1 unit(s) red onion; 1 tablespoon Sicilian lemon juice; 100 ml extra virgin olive oil; 1 unit(s) stale French bread; 1/2 teaspoon salt; 1/2 teaspoon black pepper; to taste Tabasco (optional); 1/2 cup ice

🇧🇷Brazil

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(Português)

45 min(s)

4 servings

Jimmy Ogro

@jimmy

Ingredients
Recipe

Ripe tomatoes6 unit(s)
red pepper1 unit(s)
large cucumber1 unit(s)
skinless garlic clove2 unit(s)
red onion1 unit(s)
Sicilian lemon juice1 tablespoon
extra virgin olive oil100 ml
stale French bread1 unit(s)
salt1/2 teaspoon
black pepper1/2 teaspoon
Tabasco (optional) to taste
ice1/2 cup

cut the tomatoes into cubes, place in a roasting pan together with the seeded pepper cut into squares and the diced onion, roast between 30 and 45 min in a high oven. Remove from the oven and let cool.
Peel the cucumber, remove the seeds, cut into cubes and beat well in a blender along with all the other ingredients, if it doesn't fit all in the first beat, do it in stages and mix in a bowl.
taste and make any salt and pepper adjustments as you see fit. serve immediately. in the photo above includes a drizzle of extra virgin olive oil and a handful of croutons (check the preparation in my vegetable soup recipe)
It can be kept refrigerated for 3 to 4 days or frozen for 30 days. gazpacho is a summer soup, that's why I like it cold better, but it can be consumed at any temperature you want.

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Roasted Vegetable Gazpacho

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