Roasted Tomato Gazpacho with lots of crunch - Chef Michael Smith

Ingredients

• 3 pounds (1.36 kg) of vine-ripened tomatoes, quartered
• 1 red onion, diced
• 6 cloves of garlic, thinly sliced
• 1/4 cup (60 mL) of extra virgin olive oil
• 1/4 teaspoon (1 mL) of salt
• The zest and juice of 1 lemon
• The zest and juice of 1 orange
• 1/4 teaspoon (1 mL) of your favourite hot sauce