Roasted Gazpacho

Roasted Gazpacho 1

I love using the veggies in my garden every summer. This soup is so good and if you don’t have a garden, you can pick up all these great veggies at your local farmers market. I roasted most of the veggies – it’s so good, so healthy… I could eat this every day. 

Roasted Gazpacho
4 ripe garden tomatoes
2 red onions
3 peppers (red, green, yellow)
2 cucumbers
3 cloves garlic
salt & pepper
extra virgin olive oil

Heat the oven 425 F. Roast the peppers until they start to brown on all sides (turn occasionally) and the skin begins to loosen. Quarter the tomatoes & onions and toss with 1/4 cup olive oil and season with salt & pepper. Roast the  tomatoes & the onions on a separate baking sheet in the oven with the peppers until nicely browned.

Peel the skin off the peppers and remove the seeds. Place into a food processor along with the tomatoes and onions and pulse until almost smooth but still chunky. Remove from the processor and place in a mixing bowl.

Peel and dice the cucumbers. Mince the garlic and add to the mixing bowl along with 1/4 cup olive oil. Season with salt & pepper to taste. Stir to combine. Chill in the refrigerator for at least 1 hour. Place in serving bowls and garnish with cucumber slices. Serve chilled. Delicious!
Roasted Gazpacho 5


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