Roast Tomato Gazpacho

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Roast Tomato Gazpacho

 

 

1 kg (35 oz) truss tomatoes

2 garlic cloves, unpeeled

4 tsp olive oil

salt & freshly ground pepper

100 g (3 1/2 oz) roasted capsicum (bell pepper), chopped

4 tsp red wine vinegar

1 lemon, rind finely grated and juiced

1/2 red onion, diced

2/3 cup GF croutons

1 small avocado, halved, stone removed

extra virgin olive oil, to serve

lime wedges, to serve

 

 

1. Preheat oven to 180 C (350 F).

 

2. Remove the tomatoes from the truss. Cut the tomatoes in half. Place

the tomatoes and garlic in a baking dish. Drizzle with the olive oil

and season. Roast for 40 minutes. Set aside to cool.

 

3. Squeeze the garlic from the skins. Use a hand blender or food

processor to blend the tomatoes, garlic, capsicum (bell pepper) and 1

cup water until smooth. Stir in the vinegar. Refrigerate until well

chilled. Season.

 

4. Combine the lemon rind, red onion and croutons in a small bowl.

Dice the avocado and brush with the lemon juice. Divide the chilled

soup among serving bowls. Top with the crouton mixture and diced

avocado. Drizzle with the olive oil and serve with a lime wedge.

 

 

 

NOTE: Truss tomatoes are tomatoes that are sold on the vine or " truss " .

 

 

 

Serves 4.