Roasted Tomato and Red Pepper Gazpacho
There are as many ways to make gazpacho as there are varieties of tomatoes …
2 1/2 lb tomatoes
2-3 lg red bell peppers, divided
2 med red onions, divided
1/4 c olive oil
1/2 tsp salt
1/2 c chopped parsley
1 1/2 c water, divided
1 1/2 tbsp sherry vinegar
1/2 tsp hot pepper sauce
white pepper, optional
1/2 lg cucumber, peeled, seeded and finely chopped, about 1
cup
olive oil
Preheat oven to 450 degrees F. Core tomatoes and squeeze gently to remove some of the seeds. Place tomatoes upright in a large roasting pan. Cut 2 1/2 peppers and 1 1/2 onions into 1-inch pieces and scatter around (but not on top of) tomatoes. Drizzle 1/4 cup oil over vegetables and sprinkle with salt. Roast vegetables, uncovered, until soft, about 45-60 minutes. Puree half of vegetables and juices in pan with half of parsley in processor until smooth. Add 1/2 cup water and process until very smooth. Repeat with remaining vegetables, parsley and 1/2 cup water. Cover and chill at least 6 hours or overnight.
Mix together remaining 1/2 cup water, vinegar and hot pepper sauce and stir into gazpacho. Season to taste with salt and white pepper, if desired.
Finely chop remaining bell pepper and onion and combine with cucumber. Top each serving with diced vegetables and drizzle with olive oil.
Serves 4.
Prep Tips: Any sweet pepper may be substituted for the red peppers. White or red wine vinegar may be used instead of sherry vinegar, but you may want to add a pinch of sugar with the vinegar to offset the extra tartness. Gazpacho is also good with a dollop of plain yogurt or sour cream and some chopped chives instead of the olive oil drizzle.