Roasted Garlic Gazpacho

This is a great way to get your veggies in while enjoying a refreshing chilled soup. Using in season vine-ripened tomatoes makes a big difference on the flavour.

Ingredients

2 bulbs garlic
olive oil
5 vine-ripe tomatoes (cut into ¼’s)
1 cucumber (peeled, cut in half lengthways and seeds removed)
1 red pepper (stem, seeds and veins removed)
1/3 cup red onion (peeled and large diced)
2 tablespoons extra virgin olive oil
2 tablespoons red wine or balsamic vinegar
12 fresh basil leaves
Salt and fresh ground pepper to taste

Directions

Preheat the oven or toaster oven to 350° F.
Cut the tops off the garlic bulbs, exposing the tops of the individual cloves. Drizzle with olive oil and place on a tray and in the oven. Roast approximately 25 minutes and set aside to cool. Be sure not to blacken garlic as it will turn bitter.
Using your fingers squeeze the garlic from the bottom pushing through the top to remove the cloves from the peel.
Place garlic in a blender or food processor with the remaining ingredients except for the salt. Pulse the mixture until pureed to your desired consistency. We like our gazpacho to be a little rustic and not completely smooth.
Season with salt and pepper until you like the taste of your gazpacho, chill and serve.

PREP 15 mins
COOK 25 mins