Herbie Vegan Roasted Tomato Gazpacho

Gazpacho is indeed a dish best served cold, but that does not mean that it has to be a raw dish. Add roasted tomatoes on the fire like this recipe from Daily Botanical Cheat Sheet The cookbook is a quick shortcut to deeper, savory flavor, and adds richness without the butter or cream associated with a long-cooked soup.

what do you need:

2 tablespoons olive oil
2 pounds (4 to 6 medium) tomatoes, diced
½ medium red pepper, cut into cubes
½ medium red onion, finely chopped
1 clove minced garlic
1 can tomato sauce (15 ounces)
cup vegetable broth
2 tablespoons of red wine vinegar
1 teaspoon horseradish or wasabi paste
2 teaspoons soy sauce
Half a teaspoon of salt
½ teaspoon smoked paprika
Half teaspoon ground black pepper
½ pound (2 small Persian or ½ English) seedless cucumbers, cut into small cubes
2 tablespoons fresh basil, thinly sliced

What are you doing:

  1. Preheat the oven to 400 degrees. Spray oil on half a plate, tilt the plate to completely cover the bottom. Add tomatoes, peppers, onions and garlic, and stir until combined. Place on the center rack of the oven and roast for 35 to 40 minutes, stirring well every 15 minutes or so, until the vegetables are tender, very fragrant, and slightly charred around the edges. Let it cool completely.
  2. Transfer everything to a large jug and stir in tomato sauce, vegetable broth, vinegar, horseradish, soy sauce, salt, paprika, pepper, and cucumber. Gently stir until combined.
  3. Let the soup rest in the refrigerator for at least 1 to 3 hours, or until completely cooled. Add fresh basil just before serving and enjoy chilled.

Image credit: Hana Kaminski