Roasted Tomato Gazpacho
4 cups water
2 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp cane sugar
1 tsp sea salt
1 tsp freshly ground black pepper
8 lb Roma tomatoes, approx 16 tomatoes
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup peeled and diced cucumber
1/4 cup diced tomato
3 Tbsp diced red bell pepper
3 Tbsp diced mixed olives
3 Tbsp feta cheese
2 Tbsp diced red onion
1/4 tsp minced garlic
1 Tbsp red wine vinegar
1 tsp extra-virgin olive oil
1/2 tsp dried oregano
Preheat convection oven to 350F. Lightly coat a baking sheet with canola oil spray.
Cut tomatoes in half lengthwise and season with salt and pepper. Place tomatoes on baking sheet and roast for 1 hour to 1 hour 15 minutes, or until tomatoes are browned and look like they have lost about 50% of their weight. Remove from oven and cool.
In a blender container, combine roasted tomatoes, water, olive oil, lemon juice, sugar, salt and pepper and blend on high until smooth.
In a medium bowl, combine all ingredients for Gazpacho Garnish and toss together until well combined.
Serve 3/4 cup Roasted Tomato Gazpacho topped with 2 tablespoons Gazpacho Garnish.
|Servings||12 (3/4 cup ea.)|