Roasted Vegetable Gazpacho
June 14, 2012 |
If you are not familiar with Gazpacho, it is a delightful and light cold soup with a tomato base, loaded with fresh vegetables like cucumber, zucchini, bell pepper, and onions — a perfect dish to serve during the warm, summer months. I first made this recipe in my first quarter of culinary school, and I just had to make it again, it’s that good. It makes a wonderful appetizer with its light texture and refreshing flavor, leaving the palate hungry for the next course. This is a great vegetarian dish as it does not require any meat stock.
(oz. measurements are weight)
2 oz. Red Onion, cut into 1/2 inch slices
2 oz. Zucchini, cut into 1/2 inch slices
4 oz. Green Bell Pepper, seeded and cut into 1/4 inch dice
1 Tbsp Olive Oil
12 oz. Tomatoes, peeled, seeded, and cut into 1/4 inch dice
4 oz. Cucumber, peeled, seeded, and cut into 1/4 inch dice
1/2 Garlic Clove, minced
2 Tbsp Fresh Breadcrumbs (pre-made works just as well)
1 Tbsp Fresh Parsley, minced
3 Tbsp Sherry Wine Vinegar (red wine vinegar works just as well)
1-3 Cups Tomato Juice
3-4 Tbsp Olive Oil
Salt & Pepper, to taste
Croutons, for garnish
Preheat the oven to 400°F
Toss the onion and zucchini with the 1 tablespoon of olive oil. Place on a sheet pan (or in a ovenproof pan) with the green bell pepper and roast until the onion and zucchini are tender. Combine the roasted onion and zucchini, and the bell pepper in a food processor and pulse to a coarse purée. Do not overprocess, as the vegetables will become too thin and lose their natural juices and flavor. Remove from the blender and put into a large bowl.
Mix the tomatoes, cucumber, and garlic with the processed vegetables. Add the bread crumbs, parsley, vinegar, 1 cup of tomato juice, and 3 tablespoons of olive oil to the tomato mixture. The consistency should be slightly liquidy, so you may need to add additional tomato juice.
Chill in the refrigerator for at least 3 hours, then adjust seasoning with salt and pepper. Add extra vinegar or olive oil, if necessary.
Serve in a well-chilled cup or bowl, garnished with croutons (if desired).
Tip: To chill the cups or bowls, place them in the freezer for 5-10 minutes.