Side Pannel
Roasted Tomato Gazpacho
Roasted Tomato Gazpacho
- Recipe Submitted by ADMIN on 09/26/2007
Category: Summer, Main Dish, Vegetarian
Ingredients List
- 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
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
