Roasted Tomato Gazpacho
Servings: 6
Calories: 109kcal
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:
- 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:
- 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.
Notes
Enjoy! I like to garnish with a bit of creme fraiche, some sliced avocado and a sprig of basil.
Nutrition
Calories: 109kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 486mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 35.1mg | Calcium: 43mg | Iron: 1.2mg