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.
Roasted Gazpacho 3
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.
Roasted Gazpacho 4
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.
Roasted Gazpacho 2
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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