Roasted Vegetable Gazpacho
From sarahcat 16 years ago
- 60 minutes to make
- Serves 8
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 shopping list
- 1 medium yellow or green bell pepper, diced shopping list
- 2 jalapeno peppers, seeded and diced shopping list
- 1 small red onion, diced shopping list
- 4 cloves garlic, minced shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 tablespoon balsamic vinegar shopping list
- 1 tablespoon honey shopping list
- 1 teaspoon kosher salt shopping list
- 1 teaspoon fresh ground black pepper shopping list
How to make it
- Combine all ingredients in a roasting pan and roast for 1 hour in a 325º oven or over the coals on an outdoor grill.
- Remove from heat and let cool
- Transfer the roasted vegetables to a mixing bowl
- Coarsely blend the vegetables with a want blender or in a food processor. Be careful not to completely pureé the vegetables, leaving some texture.
- Chill thoroughly
- Garnish with one or more of: Greek yogurt, sour cream, seeded and diced cucumber, chopped fresh tomato, avocado slices
People Who Like This Dish 3
- morninlite Kalamazoo, MI
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