Roasted Vegetable and Strawberry Gazpacho

Roasted Vegetable and Strawberry Gazpacho

Ingredients:
3 large tomatoes, halved (1½ pounds)
1 zucchini, cut in half lengthwise and then in half lengthwise again
1 red bell pepper, quartered
3 tablespoons extra-virgin olive oil, divided
½ pint strawberries
½ cup water
3 radishes, chopped
½ cucumber, chopped
⅓ cup torn fresh basil leaves
2 scallions, sliced
1 clove garlic, minced
2 tablespoons red wine vinegar
½ teaspoon chipotle chile powder (optional)
½ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
Preheat the oven to 425°F.
In an ovenproof dish, combine the tomatoes, zucchini, and bell pepper with 1 tablespoon of the oil.
Roast the vegetables, turning them at least once, for 15 to 20 minutes, or until they are softened.
In a blender or food processor, combine the strawberries and water. Blend or process until smooth.
Add the roasted vegetables, radishes, cucumber, basil, scallions, garlic, vinegar, chile powder (if
desired), salt, black pepper, and the remaining 2 tablespoons oil. Pulse several times, or until the
mixture is slightly chunky. Chill the soup for at least 2 hours before serving.
Makes 6 servings
Chilled Cucumber, Avocado, and Mint Soup
Avocado gives this soup some creamy body, while the grapes lend sweetness. The soup will
keep in the fridge for 3 days—just give it a good stir before serving.
TOTAL TIME: 15 MINUTES + CHILLING TIME
2 large cucumbers, halved lengthwise, seeds scooped out, and chopped
1½ cups green grapes + additional for garnish (optional)