Gazpacho with Roasted Tomatoes and Peppers

Name: Gazpacho with Roasted Tomatoes and Peppers
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 slices day-old bread, crust removed (optional); 1 larges cucumber (or 1 small), peeled; 1 Tbsp fresh parsley; 1 clove garlic; 4 ice cubes; 0 teaspoons freshly ground pepper; 0 teaspoons hot pepper sauce, to taste; 1 small red bell pepper; 2 Tbsps red wine vinegar; 454 grams cherry, grape, or small roma tomatoes; 0 teaspoons salt; 59 milliliters cold water

Gazpacho with Roasted Tomatoes and Peppers might be just the soup you are searching for. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 47 calories. It will be a hit at your Summer event. It is a good option if you're following a vegan diet. A mixture of day-old bread, bell pepper, pepper sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Remove it from the oven and place it in a paper bag or seal it in a storage container until it is cool enough to handle. Peel off the skin, discard the seeds and stem, and cut it in half. Once the tomatoes are cool, put them in the blender. (Note: If you used larger tomatoes, first remove the core and chop them roughly.)

Ingredients you will need

Tomato

Seeds

Equipment you will use

Blender

Oven

Add half of the bell pepper and half of the cucumber, cut into chunks. Set the remaining bell pepper and cucumber aside.

Ingredients you will need

Bell Pepper

Cucumber

Add all of the remaining ingredients, except ice cubes, and puree until vegetables are finely chopped. Refrigerate until chilled. When ready to serve, finely chop the remaining bell pepper and cucumber and add it to the gazpacho.

Ingredients you will need

Bell Pepper

Vegetable