Creamy Roasted Tomato Gazpacho

• 2 lb ripe tomatoes, sliced 1/2 inch thick
• 1 None large red onion, sliced 1/2 inch thick
• 2 cloves garlic, smashed
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 None roasted jalapeno or serrano pepper, peeled, chopped
• 1 None roasted red pepper, peeled, chopped
• 1/2 cup chicken stock
• 1/2 cup vegetable stock
• 2 tsp sherry vinegar
• 1 pinch cayenne pepper
• 1 tbsp fresh basil leaves, chopped
• 2 tbsp fresh parsley leaves, chopped
• None None sour cream, to garnish
• 1/4 cup diced English cucumber, to garnish
• 1/4 cup diced tomato, to garnish

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment or foil.
2. Place tomatoes, onion and garlic on prepared pan. Drizzle with olive oil then season and sprinkle with thyme. Roast for 30-40 mins, or until tomatoes have softened and released their liquid. Let cool for 10 mins.
3. Transfer vegetables to a food processor and add roasted peppers. Pulse to chop. Add chicken stock, vegetable stock and sherry vinegar. Pulse 2-3 times. Season and add cayenne. Transfer to a serving bowl and stir in herbs. Garnish with sour cream, diced cucumber and tomato.

tomatoes, red onion, garlic, olive oil, thyme, serrano pepper, red pepper, chicken stock, vegetable stock, sherry vinegar, cayenne pepper, basil, parsley, sour cream, cucumber, tomato

Taken from recipes-plus.com/api/v2.0/recipes/31274 (may not work)