Roasted Tomato and Red Pepper Gazpacho

1. 1

   Preheat oven to 450F.

2. 2

   Place tomatoes on large rimmed baking sheet.

3. 3

   Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet.

4. 4

   Cut 3 onions into 1-inch pieces; add to peppers.

5. 5

   Drizzle 1/2 cup oil over vegetables, tossing to coat.

6. 6

   Sprinkle with salt.

7. 7

   Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes.

8. 8

   Puree half of vegetables with pan juices in processor until smooth.

9. 9

   Add 1 cup water; process until very smooth.

10. 10

    Transfer mixture to large bowl.

11. 11

    Repeat with remaining vegetables and 1 cup water.

12. 12

    Cover gazpacho; chill overnight.

13. 13

    Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho.

14. 14

    Season to taste with salt.

15. 15

    Finely dice remaining bell pepper and onion; mix with cucumber.

16. 16

    Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.