Roasted Golden Gazpacho

May 13, 2013

127

Roasted tomatoes, onions, and red bell peppers join other fresh vegetables and spices to create a refreshing soup that is served chilled as an appetizer, side, or main dish.

- 1 ½ pounds of yellow tomatoes, halved and seeded
- ½ cup red bell pepper, cut into ½” wide strips
- ½ cup red onion, quartered
- 1 small jalapeno
- 2 cloves garlic, minced
- 1 cup cucumber, peeled, seeded, and chopped
- ¼ cup olive oil
- 1 ½ teaspoons lime juice
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- ½ teaspoon cumin
- 1/2 teaspoon sea salt
- ¼ teaspoon black pepper, fresh ground
- 2 tablespoons fresh basil leaves, chiffonade

1. Preheat oven to 425F. Spread out the tomato halves on ? of a cookie sheet lined with a Silpat or nonstick foil. Spread out the red pepper strips and red onion quarters on the remaining ? of thee cookie...
See the full directions on my site

Nutritions

Calories
187

Sodium
343mg
14% DV

Fat
14g
22% DV

Protein
2g
5% DV

Carbs
17g
5% DV

Fiber
5g
21% DV