Caramelized Gazpacho

Servings: 2  | Serving size: about 1 1/2 cups

Cooking time: 60 minutes (does not include chilling time)

This recipe can easily be multiplied and makes very good leftovers. 

Ingredients

• 1 green bell pepper
• 1 Tbsp olive oil (divided)
• 1 large onion (thinly sliced)
• 1 1/2 lb Roma tomatoes (cored)
• 1/2 cup water
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1/4 medium cucumber (seeded and cut into small dice)
• 1/4 small red bell pepper (seeded and cut into small dice)
• 2 Tbsp parsley (minced)
• 1 tsp extra virgin olive oil

Preheat the oven to 325F°.

Place the green bell pepper in a small skillet or on top of a square of aluminum foil.

Roast for 30 minutes, turning occasionally.

After 30 minutes, place the pepper in a lunch-sized paper bag and fold over the top. Allow to cool for 10 minutes. Then peel the pepper and remove the stem and seeds, discarding peel, stem, and seeds. Place the roasted pepper in a blender or food processor.

While the pepper is roasting, place 1 tsp olive oil in a large skillet. Add the onions and place the skillet in the oven.

Roast for 40 minutes, or until caramelized, stirring occasionally. Place the caramelized onions in the blender or food processor with the roasted pepper.

While the onions are roasting, place the remaining olive oil in another skillet with the tomatoes.

Place the skillet in the oven and roast for 40 minutes, tossing occasionally.

Add 1/2 cup water to the skillet and deglaze the pan, scraping the cooked tomato juice from the bottom of the pan. Add the contents of the skillet to the blender or food processor with the pepper and onions.

Add the salt and pepper and puree until smooth. Chill.

In a small bowl, place the cucumber, red bell pepper, parsley, and extra virgin olive oil.

Fold together and chill.

When ready to serve, divide the chilled soup between two bowls and top each bowl of soup with half of the cucumber/bell pepper mixture.

Serve.