Roasted Tomato Gazpacho (Hannah's Favorite!)
3-5 large heirloom tomatoes - the tastier the better - cut into 4-6 pieces
2 bell peppers, any color, sliced
3-5 cloves garlic
1/4-1/3 cup of capers, rinsed
2 onions, sliced
Basil - handful if fresh, 2 T if dry
Grated parmesan to taste, usually around 1/4 cup (can skip to keep this recipe vegan)
salt, pepper, olive oil
- Preheat oven to 400 degrees.
- On a large, rimmed baking pan, place tomatoes skin side down. Add bell peppers, onions, garlic, and capers around the tomatoes (and fresh basil, if using). The amounts are forgiving - add more of this or less of that to suit what you have on hand.
- Add salt and pepper to taste, and sprinkle dried basil and parmesan (if using either one) on top. Drizzle a good amount of olive oil across the vegetables.
- Roast at 400 for about 30 minutes or until brown spots begin to appear on the vegetables. Remove tray and allow to cool. Be careful - the vegetables will have sweated a lot of liquid.
- Once the vegetables cool a bit, pour roasted vegetables and the liquid from the tray into a large pot. Use an immersion blender to blend the soup to your desired thickness - I like mine a little thicker, but you can puree it until it is very smooth if that's your preference.
- Serve warm, at room temperature, or cold, with parmesan grated on top and more salt to taste. If serving warm, put a slice of garlic-parmesan toast at the bottom of the bowl and serve the soup over it. Tastes amazing as is and better the next day.