Roasted Tomato Gazpacho
| Yield: | 4 Servings |
| Categories: | Soups, Vegetarian, Main Dishes, Summer |
| 2 1/2 | lb | Tomatoes -- cored and |
| Quartered | ||
| 1 | lg | Red bell pepper -- seeded |
| And quartered | ||
| 1 | lg | Sweet onion -- cut into |
| Eighths | ||
| 1 | Carrot -- halved lengthwise | |
| 8 | Garlic cloves -- peeled | |
| 2 | tb | Extra virgin olive oil |
| Salt and freshly ground | ||
| Black pepper | ||
| 1 | Basil sprig | |
| 1 | Oregano sprig | |
| 1 | Thyme sprig | |
| 2 | c | Knorr's vegetable stock -- |
| Fat skimmed | ||
| 1/2 | c | Diced cucumber |
| 1/2 | c | Diced yellow bell pepper |
| 1/2 | c | Thinly sliced scallion |
| Including green | ||
| 1/2 | c | Diced red or yellow tomato |
| BASIL PUREE | ||
| 1/2 | c | Basil leaves -- packed |
| 1 | Garlic clove | |
| 2 | tb | Extra virgin olive oil |
| pn | Salt |
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