Roasted Tomato Gazpacho

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.