Caramelized Gazpacho
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes very good leftovers.
Serve with Caesar Salad or Cucumber and Chive Salad or Cucumbers in Yogurt with Mint or Grilled Caesar Salad or Zucchini Salad
Ingredients
| 1 Medium Green bell peppers |
| 1 Tbsp. Olive oil (divided) |
| 1 large White onions (thinly sliced) |
| 1 1/2 pound Tomatoes (Roma tomatoes are traditional; core before roasting) |
| 1/2 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cucumber Cucumber (seeded and cut into small dice) |
| 1/4 small Red bell peppers (seeded and cut into small dice) |
| 2 Tbsp. Fresh parsley (minced) |
| 1 tsp. Olive oil (extra virgin olive oil) |
Instructions
Place the green bell pepper in a small skillet or on top of a square of aluminum foil.
Roast for 30 minutes, turning occasionally.
After 30 minutes, place the pepper in a lunch-sized paper bag and fold over the top. Allow to cool for 10 minutes. Then peel the pepper and remove the stem and seeds, discarding peel, stem, and seeds. Place the roasted pepper in a blender or food processor.
While the pepper is roasting, place 1 tsp. olive oil in a large skillet. Add the onions and place the skillet in the oven.
Roast for 40 minutes, or until caramelized, stirring occasionally. Place the caramelized onions in the blender or food processor with the roasted pepper.
While the onions are roasting, place 2 tsp. olive oil in another skillet with the tomatoes.
Place the skillet in the oven and roast for 40 minutes, tossing occasionally.
Add 1/2 cup water to the skillet and deglaze the pan, scraping the cooked tomato juice from the bottom of the pan. Add the contents of the skillet to the blender or food processor with the pepper and onions.
Add the salt and pepper and puree until smooth. Chill.
In a small bowl, place the cucumber, red bell pepper, parsley, and extra virgin olive oil.
Fold together and chill.
When ready to serve, divide the chilled soup between two bowls and top each bowl of soup with half of the cucumber/bell pepper mixture.
Serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cucumber and Chive Salad
Mix all ingredients together and chill before serving.
Cucumbers in Yogurt with Mint
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber. After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water. Combine the shredded cucumber, yogurt, shallot, mint,…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Gazpacho is the classic Spanish chilled soup. Perfect for summer – cold, tart and yet a little sweet – it is a great refresher on a hot day.
This version brings a different depth of flavor to the soup, with caramelized tomatoes and onions adding a bit of umami to the dish. Serve this alongside a piece of grilled fish or a big salad for a light summer meal.
Gazpacho recipes come with a spectrum of spices. Often it will be quite spicy but this version is mild. You can add a bit of hot paprika, cayenne pepper, or red pepper flakes to bring a bit of heat to your chilled soup.