Roasted Tomato Gazpacho

Ingredients

• 4 cups water

• 2 Tbsp extra-virgin olive oil

• 3 Tbsp fresh lemon juice

• 1 Tbsp cane sugar

• 1 tsp sea salt

• 1 tsp freshly ground black pepper

Roasted Tomatoes

• 8 lb Roma tomatoes, approx 16 tomatoes

• 1/2 tsp sea salt

• 1/2 tsp freshly ground black pepper

Gazpacho Garnish

• 1/2 cup peeled and diced cucumber

• 1/4 cup diced tomato

• 3 Tbsp diced red bell pepper

• 3 Tbsp diced mixed olives

• 3 Tbsp feta cheese

• 2 Tbsp diced red onion

• 1/4 tsp minced garlic

• 1 Tbsp red wine vinegar

• 1 tsp extra-virgin olive oil

• 1/2 tsp dried oregano

Instructions

1. Preheat convection oven to 350F. Lightly coat a baking sheet with canola oil spray.

2. Cut tomatoes in half lengthwise and season with salt and pepper. Place tomatoes on baking sheet and roast for 1 hour to 1 hour 15 minutes, or until tomatoes are browned and look like they have lost about 50% of their weight. Remove from oven and cool.

3. In a blender container, combine roasted tomatoes, water, olive oil, lemon juice, sugar, salt and pepper and blend on high until smooth.

4. In a medium bowl, combine all ingredients for Gazpacho Garnish and toss together until well combined.

5. Serve 3/4 cup Roasted Tomato Gazpacho topped with 2 tablespoons Gazpacho Garnish.