Roasted Tomato Gazpacho
- 5 lbs plum tomatoes, halved
- 5 large red bell peppers, divided
- 4 medium-size red onions, divided
- 3 cloves of garlic
- 1/2 oz water, divided
- 1/2 cup Sherry wine vinegar
- 1 tbsp hot pepper sauce
- 2 cups English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 1 cucumber)
- Extra-virgin olive oil
Recipe by Chef Carrie Wong
Set oven to 450°F. Cut tomatoes in half and squeeze out seeds. Place tomatoes on large rimmed baking sheets. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.