SMOKEY ROASTED GAZPACHO

SMOKEY ROASTED GAZPACHO image

Yield 4-6 people

Number Of Ingredients 10

Previous Next

4 vine ripened tomatoes, quartered
2 cloves garlic
sea salt and cracked black pepper
4 red peppers, quartered
1.5 T sherry or red wine vinegar
1/2 tsp smokey paprika
1.5 tsp sugar
2 T olive oil
3 cups water
1 small Lebanese cucumber, finely chopped

Steps:

Preheat the oven to 400F. Place the tomatoes and garlic on a baking tray lined with non-stick baking paper. Sprinkle with salt and pepper and roast for 20-25 minutes or until soft. Meanwhile, place the red peppers under a hot grill (broiler) skin side up and grill until the skin is blackened. Place in a plastic bag, seal and allow to stand for 5 minutes, then remove the peppers and peel away the skin. Remove the skin from the tomatoes, Squeeze the garlic flesh from its skin and place in a blender with the tomatoes, peppers, sherry, paprika, sugar, oil and water. Blend until smooth then chill. Ladle into mugs or bowls, sprinkle with cucumber and serve cold with crusty bread.