Roasted Tomato & Basil Gazpacho
by
Fernanda Ribeiro
Perfect for a sunny day, this simple and easy recipe is made with the freshest products available.
Gazpacho is a traditional Spanish recipe that is generally served cold. It is fresh, easy and flavorful.
- Level
Basic
- Cooking
1h+
- Overral
1h+
- Ready
Basil
10 leavesCucumber
½Olive Oil
To taste
Roasted Tomato Coulis
Ripe Tomato
1kgRed Bell Pepper
1Smoked Paprika
⅓tspSumac
½gRed Chili Flakes
¼tspBalsamic Vinegar
¼ cupHoney
1tbspOlive Oil
2tbspFlaky Salt
1tsp
Basil
10 leavesCucumber
½Olive Oil
To taste
Roasted Tomato Coulis
Ripe Tomato
1kgRed Bell Pepper
1Smoked Paprika
⅓tspSumac
½gRed Chili Flakes
¼tspBalsamic Vinegar
¼ cupHoney
1tbspOlive Oil
2tbspFlaky Salt
1tsp
Roasted Tomato & Basil Gazpacho
Fernanda Ribeiro
Preheat the oven to 250°C
Cut 1kg of ripe tomatoes in quarters
Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces
Spread the tomatoes and the bell pepper in a baking dish
Season with ¼tsp of red chili flakes, ⅓tsp of smoked paprika, and ½tsp of sumac
Add 1tsp of flaky salt and 1tbsp of honey
Add ¼cup of balsamic vinegar and 2tbsp of olive oil
Bake the tomatoes for about 40m until blistered
Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready
Trim, peel and roughly chop ½ cucumber
Add the cucumber in a blender with 600g of tomato coulis and 6 basil leaves
Blend until homogenous
Serve in a soup plate. Add 4 fresh basil leaves and drizzle with olive oil. The roasted tomato & basil gazpacho is ready
Enjoy!