Roasted Tomato Gazpacho

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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

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

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 m