Roasted Garlic Gazpacho

Name: Roasted Garlic Gazpacho
Total time: 30 min
Ingredients: 8 cloves garlic, (unpeeled); 4 large vine-ripened tomatoes, (cored and cut into 1-in (2.5-cm) chunks); 2 red bell peppers, (cored, seeded, and cut into 1-in (2.5-cm) chunks); 1 English or hothouse cucumber, (halved, seeded, and cut into 1-in (2.5-cm) chunks (do not peel)); 5 cups tomato juice, (such as Campbell's (not the low-sodium)); ¼ cup extra-virgin olive oil, (best quality such as Colavita or Lucini); ¼ cup red wine vinegar, (best quality such as Pompeian Gourmet); 1½ teaspoons salt; ½ teaspoon freshly ground black pepper; ½ teaspoon Tabasco ((optional))

www.onceuponachef.com

TESTED & PERFECTED RECIPE – This gazpacho, perfect on hot summer days, is made with sweet roasted garlic. It's vibrant and full of robust tomato flavor.

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Ingredients

8 cloves garlic, (unpeeled)
4 large vine-ripened tomatoes, (cored and cut into 1-in (2.5-cm) chunks)
2 red bell peppers, (cored, seeded, and cut into 1-in (2.5-cm) chunks)
1 English or hothouse cucumber, (halved, seeded, and cut into 1-in (2.5-cm) chunks (do not peel))
5 cups tomato juice, (such as Campbell's (not the low-sodium))
¼ cup extra-virgin olive oil, (best quality such as Colavita or Lucini)
¼ cup red wine vinegar, (best quality such as Pompeian Gourmet)
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon Tabasco ((optional))