Roasted Tomato Gazpacho
Ingredients
- 1 kg Tomatoes
- 2 Garlic Cloves
- 1 tbsp Caster Sugar
- 2 tbsp Olive Oil Plus extra for drizzling
- 1 Onion
- 1 Red Pepper
- 1/4 Watermelon
- 1/2 Cucumber
- To taste Chilli or Hot Sauce
- To taste Vinegar
- To taste Seasoning
- For garnish Fennel Shavings
- For garnish Mini Cucumber Sliced
- For garnish Micro Herbs
- For garnish Watermelon Cubed
- Optional Feta Salty, sprinkle
- Optional Mint Leaves
- Optional Black Olives
Instructions
- Preheat the oven to 160°C.
- Add the tomatoes, garlic, caster sugar, a drizzle of olive oil and seasoning to the Le Creuset Fleur Saucier and roast in the oven for 20 minutes until they soften slightly. Remove from the oven and add the tomatoes to a blender.
- Blend with the onion, red pepper, watermelon and cucumber until smooth. Then add chilli or hot sauce with vinegar and seasoning to taste.
- Pour back into the saucier pan. This gazpacho can be served as is at room temperature or heated slightly before taking to the table. Top with fennel shavings, sliced mini cucumber, micro herbs, cubed watermelon and a drizzle of olive oil with cracked black pepper.
