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Roasted Tomato Gazpacho
Prep Time 20 minutes
Cook Time 2 hours
Resting time 20 minutes
Total Time 2 hours 20 minutes
Servings 6
Calories 109 kcal
Ingredients
Ingredients for roasted tomatoes:
- 10 medium plum or Roma tomatoes
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
Ingredients for gazpacho:
- 2 cups grape or cherry tomatoes
- 3 tablesoons white balsamic vinegar
- 2 medium cucumbers or 1 large English cucumber, seeded and cut in 2 inch pieces
- ½ medium red onion roughly chopped
- 3 cloves garlic peeled
- 1 cup cilantro packed
- ½ cup basil leaves packed
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 ½ teaspoons Sriracha chili sauce
- 1 teaspoon soy sauce
- 1 tablespoons extra virgin olive oil
- 1 ½ cups tomato juice more as needed
- 2 limes juiced
- 1 teaspoon sea salt plus more to taste
- freshly ground black pepper
Instructions
Directions for the roasted tomatoes:
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Cut and seed tomatoes. Toss with the 2 tablespoons olive oil, a generous pinch of sea salt and a few grinds of pepper. Roast at 300 for 2 hours or until juices have been absorbed and tomatoes are a deep rich red. Allow to cool for a least 15 minutes.
Directions for the gazpacho:
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Combine all ingredients (including roasted tomatoes) in a food processor and pulse on and off until just slightly chunky. Add tomato juice as needed to make a nice soup consistency. Taste and add sea salt and freshly ground pepper, as needed. Place in a storage container and refrigerate for at least 6-8 hours or longer for flavors to meld.
Recipe Notes
Enjoy! I like to garnish with a bit of creme fraiche, some sliced avocado and a sprig of basil.
Nutrition Facts
Roasted Tomato Gazpacho
Amount Per Serving
Calories 109
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 486mg21%
Potassium 445mg13%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 965IU19%
Vitamin C 35.1mg43%
Calcium 43mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.