loveandlemons
creamy roasted tomato gazpacho
A creamy summer soup that's made with roasted tomatoes, peppers, marcona almonds and thickened with bread.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●food processor
📝 Preparation Steps
1
Heat a cast iron skillet, grill pan (or outdoor grill). Dry roast (whole) tomatoes, onion slices, peppers, and garlic (still in it's paper) by placing each directly in the pan, rotating every few minutes until a nice black char marks form all over. You'll probably remove the garlic first, then the peppers and lastly the onion slices and tomatoes. Let everything cool to room temp.
garlic3 cloves
2
Scrape most of the skin off the peppers, and remove seeds and ribbing.
3
Over a bowl, core the tomatoes (saving the juice that comes out).
4
Remove the paper from the garlic and place it into the food processor with the tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper.
garlic3 clovessherry vinegar1 tablespoons
5
Blend until pureed. Add pine nuts and bread and blend again. Taste and adjust.
6
Chill at least ⏱️ 1 hour. The longer this sits the better. Taste again & adjust seasonings before serving.
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