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Monday, July 9, 2012

Roasted Vegetable "Gazpacho"

I was really in the mood for gazpacho. Unfortunately, most of my family disagrees with me about gazpacho. Something about pureed raw vegetables really doesn't agree with them.

Then, I had my "aha!" moment. I would mix cooked and raw vegetables in my gazpacho variation. Traditional gazpacho, as far as I know, is all raw. But I am not a traditionalist...



Here's how I made Roasted Vegetable "Gazpacho":

2 tomatoes, chopped
2 onions, sliced
2 green peppers, sliced
3 kishuim (summer squash), sliced
4 cloves of garlic, peeled

Toss all of the above with olive oil, arrange on a large cookie sheet, and roast in your oven at 425 F (220 C), till it's all nicely browning but not burnt.

Remove from oven. Allow to cool somewhat before continuing.

Place roasted vegetables in a large bowl.

Add:
2-4 chopped raw tomatoes (depends on the size and how much raw tomato you want in the soup)
1 diced raw carrot
1 diced raw kohlrabi (or whatever other vegetable you feel like throwing in)

Add water as needed, and puree with an immersion blender.
I added balsamic vinegar, salt, and pepper to taste.
Chill well before serving.
Enjoy!


4 comments:

  1. I love this idea! I think my family would hate gazpacho, but if I roasted it I bet they would like it better. Thanks for sharing with Hearth and Soul!!

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    Replies
    1. Thank you Elsa! Let me know how they like it!

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  2. What an excellent idea! The combination of the flavours and textures of the roast vegetables and the raw ones would make a great gaspacho!

    ReplyDelete
    Replies
    1. April, you're so sweet and always so complimentary! Let me know if you try it out!

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