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Name: Roasted Tomato Gazpacho
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lg Sweet onion -- cut into; 8 Garlic cloves -- peeled; Eighths; 1/2 c Thinly sliced scallion; 1/2 c Diced red or yellow tomato; 2 1/2 lb Tomatoes -- cored and; And quartered; 1 Thyme sprig; 1 Garlic; 1 Basil sprig; 2 tb Extra Virgin Olive Oil; 1/2 c Diced yellow bell pepper; Quartered; Fat skimmed; 2 tb Extra Virgin Olive Oil; 1 Carrot -- halved lengthwise; 1/2 c Diced cucumber; Including green; Black pepper; pn Salt; 1 Oregano sprig; 1/2 c Basil leaves -- packed; 1 lg Red bell pepper -- seeded; Salt

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INGREDIENTS

1 lg Sweet onion -- cut into
8 Garlic cloves -- peeled
Eighths
1/2 c Thinly sliced scallion
1/2 c Diced red or yellow tomato
2 1/2 lb Tomatoes -- cored and
And quartered
1 Thyme sprig
1 Garlic
1 Basil sprig
2 tb Extra Virgin Olive Oil
1/2 c Diced yellow bell pepper
Quartered
Fat skimmed
2 tb Extra Virgin Olive Oil
1 Carrot -- halved lengthwise
1/2 c Diced cucumber
Including green
Black pepper
BASIL PUREE
pn Salt
1 Oregano sprig
1/2 c Basil leaves -- packed
1 lg Red bell pepper -- seeded
Salt

INSTRUCTIONS

TO MAKE BASIL PUREE: Combine the ingredients in a food processor and process until smooth. YIELD: 1/4 CUP. TO MAKE GAZPACHO: Preheat oven to 450#161#F. Arrange the tomatoes, red bell peppers, onion, carrot and garlic in a large roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Roast 30 minutes, stirring the vegetables and turning the pan so the vegetables brown evenly. Place the sprigs of basil, oregano and thyme on top of the vegetables and roast for 20 minutes more, or until the vegetables are very tender. Remove from the oven and cool slightly. Remove the carrot and set aside separately. Place a food mill over a large bowl. Transfer the roasted vegetables and all of the liquid in the pan to the food mill. Add about 1/2 cup of the broth to the pan and scrape up any brown bits. Add to the food mill. Press the vegetables through the food mill, using the remaining broth to keep thevegetables moist and to extract as much from the vegetables as possible. Discard the solids in the food mill. There should be about 5 cups of pureed vegetables and broth combined. Cut the carrot into small dice. Add the carrot, cucumber, yellow pepper, scallion and diced tomato to the puree. Taste and correct the seasonings. Refrigerate until very cold. Serve chilled in large shallow bowls. Garnish each with a swirl of Basil Puree. Posted to MC-Recipe Digest V1 #160 Date: Thu, 18 Jul 1996 11:57:18 -0400 From: BobM123052@aol.com Recipe By : Lighter, Quicker, Better/Sax & Simmons

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Roasted Tomato Gazpacho

1 lg Sweet onion -- cut into
8 Garlic cloves -- peeled
 Eighths
1/2 c Thinly sliced scallion
1/2 c Diced red or yellow tomato
2 1/2 lb Tomatoes -- cored and
 And quartered
1 Thyme sprig
1 Garlic
1 Basil sprig
2 tb Extra Virgin Olive Oil
1/2 c Diced yellow bell pepper
 Quartered
 Fat skimmed
2 tb Extra Virgin Olive Oil
1 Carrot -- halved lengthwise
1/2 c Diced cucumber
 Including green
 Black pepper
 BASIL PUREE
 pn Salt
1 Oregano sprig
1/2 c Basil leaves -- packed
1 lg Red bell pepper -- seeded
 Salt

TO MAKE BASIL PUREE: Combine the ingredients in a food processor and  process until smooth. YIELD: 1/4 CUP.    TO MAKE GAZPACHO: Preheat oven to 450#161#F.    Arrange the tomatoes, red bell peppers, onion, carrot and garlic in a large  roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper.  Roast 30 minutes, stirring the vegetables and turning the pan so the  vegetables brown evenly. Place the sprigs of basil, oregano and thyme on  top of the vegetables and roast for 20 minutes more, or until the  vegetables are very tender. Remove from the oven and cool slightly. Remove  the carrot and set aside separately.    Place a food mill over a large bowl. Transfer the roasted vegetables and  all of the liquid in the pan to the food mill. Add about 1/2 cup of the  broth to the pan and scrape up any brown bits. Add to the food mill. Press  the vegetables through the food mill, using the remaining broth to keep  thevegetables moist and to extract as much from the vegetables as possible.  Discard the solids in the food mill. There should be about 5 cups of pureed  vegetables and broth combined.    Cut the carrot into small dice. Add the carrot, cucumber, yellow pepper,  scallion and diced tomato to the puree. Taste and correct the seasonings.  Refrigerate until very cold.    Serve chilled in large shallow bowls. Garnish each with a swirl of Basil  Puree.    Posted to MC-Recipe Digest V1 #160    Date: Thu, 18 Jul 1996 11:57:18 -0400    From: BobM123052@aol.com    Recipe By     : Lighter, Quicker, Better/Sax & Simmons

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Nutrition

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Serving Size: 1 Serving (399g)
Recipe Makes: 4 Servings

Calories: 151
Calories from Fat: 123 (81%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 2.5mg		0 %
Potassium 109mg		3 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 8.1g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 151

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