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Roasted Vegetable Gazpacho
🇧🇷Brazil
•View in original language
(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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