Roasted Tomato Gazpacho

  • 3 large, ripe tomatoes -- sliced into wedges
  • 1 head garlic -- cloves peeled
  • 1/4 c. olive oil
  • 1 c. chicken or vegetable broth
  • 1/2 c. chopped red pepper
  • 1/2 c. chopped green pepper
  • 2/3 c. chopped cucumber
  • 10 grape tomatoes -- halved
  • 1/2 c. sliced green onions
  • 1 T. balsamic vinegar
  • Drizzle chili oil

A day or two prior to making the gazpacho, roast the tomatoes and garlic as follows: Preheat the oven to 425 degrees. Arrange the prepared tomato wedges and garlic cloves evenly in a shallow glass baking pan. Drizzle with the olive oil and roast for 20-30 minutes or until the garlic is soft and golden brown. Refrigerate until ready to prepare the gazpacho.

When you're ready to prepare the gazpacho, blend the prepared tomatoes and garlic until liquefied. Add the chicken or vegetable broth and mix thoroughly. Place the liquid in a large glass serving bowl. Add the remaining ingredients and stir to combine. Serve chilled.

  • Yields: 4-6 servings
  • Preparation Time: 10 minutes, plus tomato roasting time
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