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.
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.
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!!ReplyDelete
Thank you Elsa! Let me know how they like it!Delete
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
April, you're so sweet and always so complimentary! Let me know if you try it out!Delete