Herby Roasted Tomato Gazpacho
Forget green juices and smoothies—chilled vegetable soups are the coolest blends around.
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Cooking tools:
- Oven
- Baking sheet
- Pitcher
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Refrigerator
- Garlic press
- Kitchen shears
Ingredients
- 2 tablespoons olive oil
- 2 pounds (4 to 6 medium) tomatoes, diced
- ½ medium red bell pepper, finely diced
- ½ medium red onion, finely diced
- 1 clove garlic, minced
- 1 (15-ounce) can tomato sauce
- ½ cup
- vegetable stock
- 2 tablespoons red wine vinegar
- 1 teaspoon horseradish or wasabi paste
- 2 teaspoons soy sauce
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ½ pound (2 small Persian or ½ English) seedless cucumbers, finely diced
- 2 tablespoons fresh basil, thinly sliced
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