creamy roasted tomato gazpacho
Creamy roasted tomato gazpacho might be a good recipe to expand your side dish repertoire. This dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $2.59 per serving. One portion of this dish contains around 11g of protein, 17g of fat, and a total of 345 calories. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up almonds, Salt & Pepper, sourdough bread, and a few other things to make it today. 1087 people were glad they tried this recipe. It is brought to you by Love & Lemons. It is perfect for Summer. With a spoonacular score of 98%, this dish is outstanding. Similar recipes include Creamy Heirloom Tomato and Avocado Gazpacho, Roasted Tomato Gazpacho, and Fire-Roasted Tomato Gazpacho.
Servings: 2
Ingredients:
1/4 cup toasted pine nuts or marcona almonds
3 cloves of garlic
1-2 tablespoons olive oil
1/2 a yellow onion, sliced into 3 large pieces
2-3 anaheim or piquillo peppers (or 1 small red bell)
1.5 pounds cluster or roma tomatoes
salt & pepper
1 tablespoons sherry vinegar
1 slice sourdough bread, stale, toasted, or grilled
water, as needed, to thin
Equipment:
grill pan
frying pan
grill
bowl
food processor
Cooking instruction summary:
Heat a cast iron skillet, grill pan (or outdoor grill). Dry roast (whole) tomatoes, onion slices, peppers, and garlic (still in it's paper) by placing each directly in the pan, rotating every few minutes until a nice black char marks form all over. You'll probably remove the garlic first, then the peppers and lastly the onion slices and tomatoes. Let everything cool to room temp.Scrape most of the skin off the peppers, and remove seeds and ribbing. Over a bowl, core the tomatoes (saving the juice that comes out).Remove the paper from the garlic and place it into the food processor with the tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper. Blend until pureed. Add pine nuts and bread and blend again. Taste and adjust.Chill at least 1 hour. The longer this sits the better. Taste again & adjust seasonings before serving.
Step by step:
1. Heat a cast iron skillet, grill pan (or outdoor grill). Dry roast (whole) tomatoes, onion slices, peppers, and garlic (still in it's paper) by placing each directly in the pan, rotating every few minutes until a nice black char marks form all over. You'll probably remove the garlic first, then the peppers and lastly the onion slices and tomatoes.
2. Let everything cool to room temp.Scrape most of the skin off the peppers, and remove seeds and ribbing. Over a bowl, core the tomatoes (saving the juice that comes out).
3. Remove the paper from the garlic and place it into the food processor with the tomatoes, onion, peppers, 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a generous amount of salt and pepper. Blend until pureed.
4. Add pine nuts and bread and blend again. Taste and adjust.Chill at least 1 hour. The longer this sits the better. Taste again & adjust seasonings before serving.
Nutrition Information:
covered percent of daily need
