Roasted Gazpacho
A classic soup perfect for both lunch and dinner.
Serves: 6
Cook Time: 9 Hours
Smithfield Product: None
Ingredients
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4 ripe tomatoes, cored and halved
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2 medium zucchini, cut into 2-inch lengths
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2 medium carrots, cut into 2-inch lengths
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1 medium-size red onion, cut into 8 pieces
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8 cloves garlic, peeled
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1/4 cup extra-virgin olive oil
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3 cups water
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1 1/2 cups cubed stale bread (crust removed)
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1 cup vegetable juice cocktail
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3 tablespoons sherry vinegar
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Salt and freshly ground pepper
Steps
Preheat oven to 400 degrees F. Combine tomatoes, zucchini, carrots, red onion, and garlic in a large roasting pan; drizzle with olive oil and toss to coat. Roast until vegetables are very tender, about 30 to 45 minutes. Transfer vegetables to a large bowl; stir in water, bread, vegetable juice, vinegar, and 1/2 teaspoon each salt and pepper. Cover and refrigerate 8 hours or overnight, stirring occasionally. Process mixture, in batches, in food processor or blender until smooth. Season with salt and pepper to taste.
Recipe and photo by Smithfield.
