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Roasted Tomato Gazpacho | No Thanks to Cake

nothankstocake
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Ingredients
  

  • 2 lbs. ripe tomatoes cored and cut into chunks
  • 1 red bell pepper seeded and cut into chunks
  • 1 anaheim pepper seeded and cut into chunks
  • 1 cucumber peeled, seeded, and cut into chunks
  • 3 shallots peeled and cut into chunks
  • 3 tsp. sherry vinegar
  • 2 tsp. salt more to taste
  • 1 pinch black pepper more to taste
  • 1/4 cup water
  • cooking spray

Instructions
 

  • Preheat oven to 400 degrees. Place tomatoes, red pepper, and anaheim pepper chunks on a large sheet pan prepared with cooking spray. Spray lightly with cooking spray, and season with salt and pepper. Roast in the oven for 40 minutes. Remove from oven and cool.
  • Combine tomatoes, peppers, cucumber, and shallot in a blender. Puree until smooth, at least 2 minutes. With motor running, add vinegar, water, and 2 tsp. salt.
  • Chill at least 6 hours, or overnight.
  • Before serving, adjust the seasonings by adding salt or vinegar to taste. If soup is thick, add a few tablespoons of water to loosen it up. Serve in your favorite bowl, or shot glasses. Garnish with fresh basil or cilantro

Notes

Adapted from an original "award-winning" recipe from Ron Snitker