Roasted Tomato Gazpacho

By MKMILLION

Ingredients

• 12 plum tomatoes
• 2 tbsp olive oil
• 1 tbsp not balsamic vinegar
• 1 tsp sugar
• 1 tsp kosher salt
• 2 seedless Cukes skin on 1" chunks
• 1 red bell pepper 1" pieces
• 1 yellow bell pepper 1" pieces
• 1 orange bell pepper 1" pieces
• 1 red onion 1" pieces
• 6 scallions trimmed 1" pieces
• 2-3 cups tomato juice
• 3 tbsp white wine, champagne or white balsamic vinegar
• Hot sauce, salt, and pepper to taste.

Preparation

Step 1

1. Preheat oven to 400 F. Line baking sheet with foil and coat with olive oil.
2. Core and slice t stores in half and place on sheet. Drizzle with olive oil and balsamic. Sprinkle sugar and salt over tomatoes.
3. Bake for 45-50 minutes until just collapsing and lightly carmelized.
4. Add 1/2 of tomatoes, Cukes, onions, and peppers to food processor or blender. Pulse to process to desired texture and transfer to a bowl. Add remaining vegetables and process until just chopped. Remove half to bowl and then purée remaining. Add to bowl.
5. Add tomato juice, vinegar, and hot sauce to taste. Stir and add salt and pepper to taste. Chill for at least 2 hours or up to 2 days.
6. Serve chilled.