Summer Roasted Gazpacho

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: Womanista

Prep Time

30 minutes

Cook Time

30-40minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

30 minutes

Cook Time

30-40minutes

Servings

servings

Product Type

Broths & Stocks,

Summer Roasted Gazpacho

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: Womanista

Prep Time

30 minutes

Cook Time

30-40minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

30 minutes

Cook Time

30-40minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

Instructions

  1. Preheat the oven to 400° F. Line 2 rimmed baking sheets with silicon baking mats or coat them with nonstick cooking spray.
  2. Cut the tomatoes into large chunks, keeping the seeds. Spread them in a single layer on one of the baking sheets.
  3. Drizzle the balsamic vinegar and sprinkle the optional sugar over the tomatoes. Season with salt and pepper, to taste.
  4. Dice the onion, bell pepper, and zucchini, and cut the corn off of the cob.
  5. Combine the diced vegetables with the corn and spread them in a single layer on the second baking sheet.
  6. Drizzle the olive oil over them, and season with salt and pepper, to taste.
  7. Roast the tomatoes and other vegetables in the oven for 30-40 minutes, turning occasionally for even cooking.
  8. When done, the tomatoes will have gently bursted and the other vegetables will have shrunk and will be slightly charred.
  9. Transfer the tomatoes and their juice to a high powered blender or a food processor (you might have to work in batches depending on the size of your food processor.).
  10. Add the Pacific Foods Organic Vegetable Broth Low Sodium, Worcestershire sauce, and tabasco sauce to the blender with the tomatoes and blend until smooth.
  11. Transfer the blended tomatoes to a large mixing bowl and stir in the other roasted vegetables.
  12. Stir in the cilantro, and season with salt and pepper, to taste. Mix well, and chill before serving.

Ingredients

Instructions

  1. Preheat the oven to 400° F. Line 2 rimmed baking sheets with silicon baking mats or coat them with nonstick cooking spray.
  2. Cut the tomatoes into large chunks, keeping the seeds. Spread them in a single layer on one of the baking sheets.
  3. Drizzle the balsamic vinegar and sprinkle the optional sugar over the tomatoes. Season with salt and pepper, to taste.
  4. Dice the onion, bell pepper, and zucchini, and cut the corn off of the cob.
  5. Combine the diced vegetables with the corn and spread them in a single layer on the second baking sheet.
  6. Drizzle the olive oil over them, and season with salt and pepper, to taste.
  7. Roast the tomatoes and other vegetables in the oven for 30-40 minutes, turning occasionally for even cooking.
  8. When done, the tomatoes will have gently bursted and the other vegetables will have shrunk and will be slightly charred.
  9. Transfer the tomatoes and their juice to a high powered blender or a food processor (you might have to work in batches depending on the size of your food processor.).
  10. Add the Pacific Foods Organic Vegetable Broth Low Sodium, Worcestershire sauce, and tabasco sauce to the blender with the tomatoes and blend until smooth.
  11. Transfer the blended tomatoes to a large mixing bowl and stir in the other roasted vegetables.
  12. Stir in the cilantro, and season with salt and pepper, to taste. Mix well, and chill before serving.