Roasted Pepper Gazpacho
Gazpacho is a cold soup, originated from Spain made with raw tomatoes, onion, cucumber, fresh herbs and olive oil. Fat is a great flavour enhancer but it’s not necessary.
If I’m not adding oil, I prefer to roast the tomatoes and add roasted paprika (bell pepper) as well. Roasting adds a depth and richness of flavour and in this case, actually make the recipe a little healthier because heating tomatoes actually increases lycopene, the anti-flammatory therefore anti-aging and anti-cancer phyto-chemical.
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Ingredients
- 3 red paprika
- 4 medium tomatoes
- 2 garlic cloves
- 1/3 peeled cucumber finely diced
- 4 tablespoons finely diced shallots
- 1 tsp fresh dill
- 1/2 tsp fine Himalayan salt
- *optional* 1/2 cup organic, all-natural chicken broth — no sugar, cane sugar or yeast added!
Instructions
- Pre-heat oven to 425°F (200°C)
- Line a casserole dish with baking paper (to avoid sticking)
- Wash tomatoes and paprikas
- Peel two garlic cloves
- Put tomatoes, paprikas and garlic in casserole dish and bake for 25 minutes or until completely cooked
- Peel and finely dice cucumber and shallots
- When the tomatoes and paprika are finished, remove from oven and allow to cool completely After they have cooled, open the paprikas and remove the seeds, they will easily fall out.
- Place garlic, tomatoes and paprika in a large bowl
- Mix with a hand mixer until fully blended
- Add cucumber, shallots, dill and salt and stir with a large spoon to incorporate into tomato base
- If you added the all-natural, organic chicken broth, mix this in as well
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