Roasted Tomato Gazpacho

Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

The natural sugars in the tomatoes, red bell pepper, and onion caramelize and lend a smooth round flavor to this rich—in flavor, not in fat—soup. A puree of basil is swirled on the surface of the soup for a stunning and great-tasting garnish. You can also garnish each bowl of soup simply with slivered basil leaves.

Ingredients

  • pounds ripe tomatoes, cored and quartered
  • 1 large red (bell) pepper, seeded and quartered
  • 1 large sweet onion, peeled and cut into eighths
  • 1 carrot, halved lengthwise
  • 8 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • Salt and Freshly ground black pepper
  • 1 basil sprig
  • 1 oregano sprig
  • 1 thyme sprig
  • 2 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
  • ½ cup diced ( inch) seedless or seeded cucumber
  • ½ cup diced ( inch) yellow bell pepper
  • ½ cup thinly sliced scallion including green parts
  • ½ cup diced yellow or red tomato
  • 2 tablespoons thinly slivered basil leaves or Basil Puree (recipe follows)

    Method

    1. Heat oven to 450°F.
    2. Arrange the tomatoes, red bell pepper, onion, carrot, and garlic in a large roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Roast 30 minutes, stirring the vegetables and turning the pan so the vegetables brown evenly. Place the sprigs of basil, oregano, and thyme on top of the vegetables and roast for 20 minutes more, or until the vegetables are very tender. Remove from oven and cool slightly. Remove the carrot and set aside separately.
    3. Place a food mill over a large bowl. Transfer the roasted vegetables and all the liquid in the roasting pan to the food mill. Add about ½ cup of the chicken broth to the pan and scrape up any browned bits. Add to the food mill. Press the vegetables through the food mill, using the remaining chicken broth to keep the vegetables moist and to extract as much from the vegetables as possible. Discard the solids in the food mill. There should be about 5 cups of pureed vegetables and broth combined.
    4. Cut the carrot into small ( inch) dice. Add the carrot, cucumber, yellow pepper, scallion, and diced tomato to the puree. Taste and correct seasonings. Refrigerate until very cold.
    5. Serve chilled in large shallow bowls. Garnish each with a few slivers of basil or a swirl of Basil Puree.