Summer Tomato Gazpacho
Ingredients
- 8 whole Roma tomatoes roasted
- 4 whole Ruby red peppers roasted
- 2 whole Red onions roasted
- 4 cloves Garlic roasted
- 1/2 cup Red wine vinegar
- 1 tbsp Paprika
- 1 tbsp Sea salt
- 1 pinch Chili flakes
- 1 pinch Black pepper
- 1/4 cup Pigeon peas cooked
- 1/2 cup Persian cucumbers
- 15 whole Yellow grape tomatoes cut in half
- 10 whole Baby carrots cut in round slices
- 2 stalks Celery diced small
- 2 tbsp Extra virgin olive oil
- 1 lemon Lemon zest 1/2 zest
- 2 tbsp Parsley diced
- 10 slices Fresh Mozzarella cut in half and marinated
Instructions
- Roast all vegetables in oven at 400 degrees F until tender
- Cool vegetables and place in blender and puree
- Add vinegar and spices to taste
- Chill and service with garnishes
