Oh so sweet – roasted tomato, pepper and garlic gaspacho

I know, your mouth is watering just from reading the title.

This easy recipe is cheap, really good, and fit for any occasion. All of which will make it – and you – the Summer MVP of impromptu back-yard gatherings.

This recipe will make enough for 6 people or more depending on your bowls. In any case, I find that less is more for an entrée. Also, the flavors are nice and pronounced, so having too much kind of spoils the fun. But don’t be shy, you can bathe in it, if that’s what you really want.

What you’ll need:

  • 5 or 6 big tomatoes (honestly, any kind goes, use more if you choose Italian tomatoes)
  • 2 full heads of garlic
  • 3-4 red peppers (you can use more if you want your gaspacho to be more on the pepper side.)
  • Olive oil
  • Sea salt or fleur de sel
  • Hungarian paprika ( while it’s a nice touch, if you don’t have any, don’t sweat it)
  • Optional for toping:35% whipping cream, fresh coriander and ground pepper

The easy steps to get there:

  • Oven at 400 degrees Fahrenheit
  • Cut your veggies in half, empty the pits from the peppers, and place everything onto a cooking sheet (you can cook your veggies in two batches if you aren’t in a rush). Yes, you leave the skin on the tomatoes – it’s really that easy.
  • Top the top of the garlic cloves off with a sharp knife, drizzle with olive oil and sit on the baking sheet with its other veggie friends. I suggest you scoop-cover just the garlic with a little sheet of aluminum foil. It helps it cook nice and caramelized.
  • Drizzle a fair amount of olive oil on all the veggies and sprinkle with salt
  • Cook until all veggies are soft and smell good (can take up to 2 hours, depending on the level of caramelization that you want).
  • Once everything is looking cooked to your liking, let cool, remove the garlic from its peel with your fingers and place everything into a big cauldron.
  • Blend until smooth and let simmer at low heat a little bit to reduce and concentrate taste. Add that hungarian paprika, a good spoonful is nice.
  • Add salt and pepper to taste. Refrigerate
  • Before serving, make a bit of non sweetened whipped cream and garnish each bowl with a dollop of cream and fresh chopped cilantro.


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Categories: Food


Aspiring food writer, serious traveler, media enthusiast and communications specialist from Montréal, Canada. www.facebook.com/LavoiealaBouche Follow me on twitter @aalavoie

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