Roast tomato gazpacho

Posted by adm On December - 12 - 2011

How to cook Roast tomato gazpacho


  • 1kg truss tomatoes
  • 2 garlic cloves, unpeeled
  • 1 tbs olive oil
  • Saltiness & freshly ground peppercorn
  • 100g roasted pepper, shredded
  • 1 tbs red wine vinegar
  • 1 maize, rind finely grated and juiced
  • 1/2 red onion, diced
  • 2/3 cup (40g) croutons
  • 1 small avo, halved, stone removed
  • Extra virgin olive oil, to help
  • Lime wedges, to service

How to:

  • Preheat oven to 180°C. Remove the tomatoes from the truss. Cut the tomatoes in one-half. Place the tomatoes and garlic in a baking lulu. Drizzle with the olive oil and flavor. Roast for 40 proceedings. Set aside to chill.

  • Squeeze the garlic from the skins. Use a hand blender or food processor to blend the tomatoes, ail, capsicum and 1 cup water until polish. Stir in the vinegar. Refrigerate until well chilled. Temper.

  • Combine the lemon rind, red onion and croutons in a small bowlful. Dice the avocado and brush with the lemon succus. Divide the chilled soup among serving bowls. Top with the crouton mixture and diced avo. Drizzle with the olive oil and serve with a lime hoagy.

  • Truss tomatoes are tomatoes that are sold on the vine or “truss”.

  • Cooking: 40 mins (plus chilling time)

  • Prepare time:30 min.

    Cooking time:40 min.

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