Roasted Heavenly Villagio Marzano® & Red Bell Pepper Gazpacho
Author: Lunches and Littles
- ½ medium yellow onion
- 2 red bell peppers
- 6 cloves garlic
- 2 pounds heavenly
- 1 and ½ – 2 tbsp olive oil* + 2 tbsp olive oil
- 1 large cucumber
- 2 pieces of sourdough bread or a larger sourdough roll will work too
- 2 tbsp fresh lime juice
- Salt, black pepper, white pepper, and chili powder to taste. Optional: Tomato Infused Salt
- *You will also need additional diced green and red pepper pieces, diced cucumber pieces and a handful more tomatoes for garnish.
- Pre-heat oven to 400 degrees.
- Start off by cutting up your onion into smaller chunks (just a few cuts will do). Set aside. Then, cut your red peppers, removing all seeds and cutting into large halves or thirds that can be
- laid flat on your pan when roasting. Peel garlic cloves. Set aside.
- Place tomatoes, onion and red pepper pieces in a large bowl and drizzle with a little olive oil (*as much is needed to coat), and salt. Toss to coat.
- Spread everything in an even layer on a rimmed baking sheet (or two!)
- Roast tomatoes, onion and peppers in preheated oven for approximately 30 minutes. During the last 15 minutes of roasting, place cloves on a tray with tomatoes.
- While everything roasts, peel the cucumber and cut into a couple large pieces, and also dice *additional green pepper, red pepper and cucumber for garnish. Set aside.
- Once done, remove roasted ingredients from oven and allow to cool for approximately 10 minutes. Once cooled, carefully remove skins off of red peppers.
- In a high-powered blender (I use a Vitamix) add the following: onion, garlic, peppers, and a handful of tomatoes. Blend until smooth.
- Next, add the remainder of the tomatoes, sourdough and peeled cucumber chunks to the blender. Blend again until completely smooth.
- Then, add your olive oil, lime juice, salt, peppers and just a pinch of chili powder (can omit chili powder if desired!) Taste and adjust as needed.
- Divide between 4- 5 bowls, and garnish with diced peppers, cucumbers, and additional tomatoes – sliced in half. I also sprinkled a bit of infused tomato salt (from Gneiss Spice) on top for an extra flavor punch! So good.