Recipe courtesy of:
Fatfree Vegan Kitchen

Gazpacho with Roasted Tomatoes and Peppers

I like to serve this soup in clear glasses with ice cubes to make it extra cold.  It's so refreshing!

1 pound cherry, grape, or small roma tomatoes
1 small red bell pepper
1/2 large cucumber (or 1 small), peeled
1 clove garlic
1/2 slice day-old bread, crust removed (optional)
2 tablespoons red wine vinegar
1 tablespoon fresh parsley
1/8-1/2 teaspoon hot pepper sauce, to taste
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup cold water
4 ice cubes

Preheat oven to 425F. Spray an 8x8-inch baking dish lightly with olive oil and place the tomatoes in it in a single layer. Spray a smaller dish, and place the pepper in it. Roast for 15 minutes. Stir tomatoes, turn pepper, and roast for 10 more minutes. When tomatoes are wrinkled and have exuded their juice, remove them from the oven to cool. (Larger tomatoes will need more time.) Turn the pepper and continue to roast until the skin has darkened on all sides and is lifting from the pepper. Remove it from the oven and place it in a paper bag or seal it in a storage container until it is cool enough to handle. Peel off the skin, discard the seeds and stem, and cut it in half.

Once the tomatoes are cool, put them in the blender. (Note: If you used larger tomatoes, first remove the core and chop them roughly.) Add half of the bell pepper and half of the cucumber, cut into chunks. Set the remaining bell pepper and cucumber aside. Add all of the remaining ingredients, except ice cubes, and puree until vegetables are finely chopped. Refrigerate until chilled.

When ready to serve, finely chop the remaining bell pepper and cucumber and add it to the gazpacho. Serve in individual bowls or glasses with an ice cube in each.

Makes 4 small servings or 2 large ones. For 4 servings, each contains: 45 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 163mg Sodium; 2g Fiber.

Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen
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