Chilled Roasted Vegetable Soup
Ingredients
- 3 ripe tomatoes, cored and coarsely chopped
- 1 red onion, coarsely chopped
- 1 red bell pepper, cored, seeded and coarsely chopped
- 1 yellow bell pepper, cored, seeded and coarsely chopped
- 2 tablespoons olive oil
- 1 teaspoon TABASCO® brand Original Red Sauce, divided
- 1 cup tomato juice
- 1/4 cup red wine vinegar
- 1 cucumber, peeled, seeded and coarsely chopped
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- Yellow pepper slivers, optional
- Finely diced cucumbers, optional
- Cilantro sprigs, optional
Preparation
Preheat oven to 400º F.
Toss tomatoes, red onion, red and yellow peppers, olive oil and 1/2 teaspoon TABASCO® Sauce in roasting pan. Roast 30 minutes, stirring occasionally.*
Remove vegetables to large bowl. Add tomato juice, red wine vinegar, cucumber, salt and remaining 1/2 teaspoon TABASCO® Sauce. In a blender or food processor, purée gazpacho in batches until desired consistency. Stir in cilantro. Cover and refrigerate until chilled, at least 3 hours.
Garnish gazpacho with yellow pepper slivers, diced cucumbers and cilantro sprigs, if desired.
*For grilling option: preheat grill to high. Place vegetable mixture in foil; seal to close well. Place packet on grill. Grill 8 to 10 minutes until packet is puffed. Prepare as above.
Makes 4 1/2 cups.
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