Jul 2, 2013 13:40 Roasted Tomato Gazpacho Roasted Tomato Gazpacho Louisiana Culinary Institute July 02, 2013 Comments Roasted Tomato Gazpacho Serves 4. Recipe is from Louisiana Culinary Institute. 10 fresh tomatoes, cored, peeled, quartered and seeded 1 red bell pepper, quartered and seeded 1 oz. olive oil Salt and pepper 1 small onion, sliced 5 cloves garlic 1 tbl. fresh oregano 1 tbl. fresh basil 2 tbls. cane vinegar Extra virgin olive oil Small croutons, for garnish 1. Preheat oven to 425 F. Toss tomatoes and bell pepper in 1 tablespoon olive oil. Lay out on a sheet pan and season with salt and pepper. Roast for about 25 minutes. 2. In a sauté pan, sauté onion and garlic in remaining olive oil. Add oregano and basil; cook for 2 additional minutes. Remove from heat. 3. Remove tomatoes and pepper from oven; cool completely. 4. Place all cooked ingredients and vinegar in a blender and process until smooth. Adjust seasonings to taste. 5. Place tomato mixture into a stainless steel or glass dish and chill for at least 2 hours before serving. To serve, drizzle with extra virgin olive oil and garnish with small croutons.