Summertime Gazpacho

1. 1

   Roast the tomatoes on a rimmed baking sheet at 400 degrees F until they start to brown, about 20-30 minutes.

2. 2

   Let them cool.

3. 3

   In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, garlic, salt and pepper.

4. 4

   Stir to combine.

5. 5

   Let the mixture rest at room temperature for about 15 minutes.

6. 6

   Using a food processor or blender, process the tomato mixture until lit is chunky smooth.

7. 7

   Transfer to a bowl, cover and refrigerate for at least 1 hour.

8. 8

   Serve the gazpacho garnished with the small mozzarella balls and grilled slices of crusty whole-grain bread.

No additional tips available.