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Roasted Tomato Gazpacho



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  • Cooking Time: N/A

Roasted Tomato Gazpacho

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

BASIL PUREE
1/2 c Basil leaves packed
1 Garlic clove
2 tb Extra virgin olive oil
pn Salt

TO MAKE BASIL PUREE: Combine the ingredients in a food processor and
process until smooth. YIELD: 1/4 CUP.

TO MAKE GAZPACHO: Preheat oven to 450#161#F.

Arrange the tomatoes, red bell peppers, onion, carrot and garlic in a large
roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper.
Roast 30 minutes, stirring the vegetables and turning the pan so the
vegetables brown evenly. Place the sprigs of basil, oregano and thyme on
top of the vegetables and roast for 20 minutes more, or until the
vegetables are very tender. Remove from the oven and cool slightly. Remove
the carrot and set aside separately.

Place a food mill over a large bowl. Transfer the roasted vegetables and
all of the liquid in the pan to the food mill. Add about 1/2 cup of the
broth to the pan and scrape up any brown bits. Add to the food mill. Press
the vegetables through the food mill, using the remaining broth to keep
thevegetables moist and to extract as much from the vegetables as possible.
Discard the solids in the food mill. There should be about 5 cups of pureed
vegetables and broth combined.

Cut the carrot into small dice. Add the carrot, cucumber, yellow pepper,
scallion and diced tomato to the puree. Taste and correct the seasonings.
Refrigerate until very cold.

Serve chilled in large shallow bowls. Garnish each with a swirl of Basil
Puree.

Ingredients:

2 1/2 lb Tomatoes -- cored and
Quartered
1 lg Red bell pepper -- seeded
And quartered
1 lg Sweet onion -- cut into
Eighths
1 Carrot -- halved lengthwise
8 Garlic cloves -- peeled
2 tb Extra virgin olive oil
Salt and freshly ground
Black pepper
1 Basil sprig
1 Oregano sprig
1 Thyme sprig
2 c Knorr's vegetable stock --
Fat skimmed
1/2 c Diced cucumber
1/2 c Diced yellow bell pepper
1/2 c Thinly sliced scallion
Including green
1/2 c Diced red or yellow tomato

Serves:

4 Servings

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