Roasted tomato gazpacho
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Roasted tomato gazpacho
Last updated 6/12/2012 1:20:43 AM. Recipe ID 52596. Report a problem with this recipe.
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      Title: Roasted tomato gazpacho
 Categories: Main dishes, Summer, Soups & ste, Vegetarian
      Yield: 4 Servings
  2 1/2 lb Tomatoes -- cored and
      1 lg Red bell pepper -- seeded
           And quartered
      1 lg Sweet onion -- cut into
      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
           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.

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Recipe ID 52596 (Apr 03, 2005)

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