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Roast tomato gazpacho
Roast tomato gazpacho
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Ingredients:
  • 1kg truss tomatoes
  • 2 garlic cloves, unpeeled
  • 18.20 gm olive oil
  • Salt & freshly ground pepper
  • 100g roasted capsicum, chopped
  • 20.00 ml red wine vinegar
  • 1 lemon, rind finely grated and juiced
  • 1/2 red onion, diced
  • 40g croutons
  • 1 small avocado, halved, stone removed
  • Extra virgin olive oil, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat oven to 180°C. Remove tomatoes from the truss, halve them, and place in a baking dish with garlic. Drizzle with olive oil, season, and roast for 40 minutes. Let cool before serving.
  • Squeeze out the garlic from the skins. Blend the tomatoes, garlic, capsicum, and 1 cup water until smooth using a hand blender or food processor. Stir in the vinegar, then chill well in the refrigerator. Season to taste.
  • In a small bowl, mix together the lemon rind, red onion, and croutons. Brush diced avocado with lemon juice. Divide chilled soup into serving bowls. Top with the crouton mixture and avocado. Drizzle with olive oil and serve with a lime wedge.

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