Roasted Tomato and Red Pepper Gazpacho
- 4 pounds plum tomatoes, halved
- 5 large red bell peppers, divided
- 4 medium-size red onions, divided
- 1/2 cup extra-virgin olive oil
- 3 cups water, divided
- 3 tablespoons Sherry wine vinegar
- 1 teaspoon hot pepper sauce
- 1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
- Extra-virgin olive oil
- Preheat oven to 450F.
- Place tomatoes on large rimmed baking sheet.
- Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet.
- Cut 3 onions into 1-inch pieces; add to peppers.
- Drizzle 1/2 cup oil over vegetables, tossing to coat.
- Sprinkle with salt.
- Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes.
- Puree half of vegetables with pan juices in processor until smooth.
- Add 1 cup water; process until very smooth.
- Transfer mixture to large bowl.
- Repeat with remaining vegetables and 1 cup water.
- Cover gazpacho; chill overnight.
- Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho.
- Season to taste with salt.
- Finely dice remaining bell pepper and onion; mix with cucumber.
- Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
tomatoes, red bell peppers, red onions, extravirgin olive oil, water, sherry wine vinegar, hot pepper, hothouse cucumber, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/roasted-tomato-and-red-pepper-gazpacho-109676 (may not work)