Roasted Cherry Tomato Gazpacho
Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Cool Time: 3 hours
Ingredients:
- 1 Tbsp. extra virgin olive oil
- 4 cups cherry tomatoes
- 1 English cucumber, diced
- 1 yellow bell pepper, chopped
- 1/2 purple onion, chopped
- 2 cloves garlic, crushed
- 830ml cups tomato juice
- 60ml red wine vinegar
Instructions:
- Place the tomatoes into a shallow baking dish, drizzle with olive oil, and season with a pinch of salt and pepper.
- Roast the tomatoes in the oven at 220° C for approximately 15-20 minutes, or until they have burst and softened. Stir halfway through cook time.
- Once done, remove from the oven and let cool completely. When the tomatoes are cool, place into a blender along with the cucumber, yellow pepper, purple onion, garlic, agave nectar and red wine vinegar.
- Blend all ingredients until smooth or desired consistency. Add the tomato juice, salt and pepper and blend again for about 1 minute.
- Pour gazpacho into an airtight container and place in the refrigerator to chill. When the soup is chilled, serve in bowls with a garnish of chopped fresh parsley and goat cheese crumbles.
Recipe Credit: Alisa Rhinehart