Guests will love a bowlful of this roasted-vegetable gazpacho.
Downloads:Roasted Tomato and Corn Gazpacho
2 dry pints grape tomatoes, halved
1 1/2 cups fresh corn kernels (approximately 3 ears)
1 red bell pepper, seeded and roughly chopped
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
1 tablespoon minced shallot
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Garnish: grape tomato slices and additional fresh corn
• Preheat oven to 400°.
• In a large bowl, toss together the tomatoes, corn, red bell pepper,
oil, thyme, shallot, garlic, salt, and black pepper until well
combined. Spread mixture on a baking sheet.
• Roast until vegetables begin to brown, 20 to 25 minutes. Remove
from oven, and let cool.
• In the work bowl of a food processor, pulse the roasted vegetable
mixture until chunky. Place in an airtight container, and refrigerate
until cold, approximately 2 hours.
• Serve cold. Garnish individual servings with tomato slices and
corn, if desired.