Roasted Tomato And Red Pepper Gazpacho
Roasted Tomato And Red Pepper Soup With Chilled Mint
Roasted Tomato And Red Bell Pepper Soup



Roasted Tomato And Red Pepper Gazpacho

The gazpacho needs to be started a day ahead, so be sure to plan
accordingly.

4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped
(about 2 cups)
Extra-virgin olive oil

Preheat oven to 450 F. Place tomatoes on large rimmed baking sheet.
Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet.
Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil
over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables
until soft and slightly charred, about 50 minutes, switching positions
of pans after 25 minutes. Puree half of vegetables with pan juices in
processor until smooth. Add 1 cup water; process until very smooth.
Transfer mixture to large bowl. Repeat with remaining vegetables and 1
cup water. Cover gazpacho; chill overnight.

Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho.
Season to taste with salt.

Finely dice remaining bell pepper and onion; mix with cucumber. Pour
gazpacho into bowls; top with diced vegetables and a drizzle of oil.

Makes 10 servings.



Roasted Tomato And Red Pepper Soup With Chilled Mint

For a picnic, we love this soup chilled, but it's just as delicious
served hot.

Active time: 45 min Start to finish: 3 1/4 hr

2 red bell peppers (1 lb), quartered and seeded
4 medium tomatoes (1 lb), halved and cored
1 small onion (1/4 lb), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

Preheat broiler.
Toss bell peppers, tomatoes, onion, and garlic with oil and coriander
in a large roasting pan and broil about 4 inches from heat until edges
of vegetables are charred, about 7 minutes. Stir vegetables, then broil
until vegetables are tender, about 3 minutes more.
Puree vegetables with any juices from pan in batches in a blender
until smooth. Stir in remaining ingredients except mint.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at
least 2 hours. Just before serving, stir in mint.

Cooks' notes:
.. To chill soup quickly, set bowl with soup in a larger bowl of ice
and cold water and stir until cold.

.. Soup can be made 2 days ahead and kept chilled, covered.

Makes about 4 cups (serving 2).




Roasted Tomato And Red Bell Pepper Soup

A rich and satisfying soup with great roasted tomato flavor. Put it
into a wide-mouth thermos to o keep it cold for a picnic; it's also
nice hot or at room temperature.

2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)

Preheat oven to 450 F. Arrange tomatoes (cut side up), bell peppers,
onion and garlic cloves on large baking sheet. Drizzle oil over;
sprinkle generously with salt and pepper. Roast vegetables until brown
and tender, turning peppers and onion occasionally, about 40 minutes.
Remove from oven. Cool.

Transfer vegetables and any accumulated juices to processor. Add thyme
leaves. Puree soup, gradually adding enough water to thin soup to
desired consistency. Chill until cold, about 3 hours. (Can be prepared
1 day ahead. Cover and keep refrigerated. If soup becomes too thick,
thin with water to desired consistency.)

Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese.
Garnish with thyme sprigs, if desired.

Per Serving: calories, 159; total fat, 9g; saturated fat, 2g;
cholesterol, 5mg.
Serves 4.

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