Roasted Gazpacho

Spring is nearly sprung, and here in Canada that means fresh veggie season will be around the corner (if not from your local gardener, from others within the continent at least!). Every Pioneer Camp Manitoba Spring Celebration, I have served a chilled soup as an hors d’oeurve and next week will be no exception. Here’s a new twist on a favorite cold soup that can be dressed up or bowled up. Buzz away…..

Serves 4 bowls or 24 demitasse cups

1 bell pepper, roasted and peeled

6 tomatillos, (fresh) charred and peeled

3 plum tomatoes, peeled and chopped

½ red onion, coarsely chopped

2 garlic cloves, chopped

1 English cucumber (or two field cucumbers peeled and seeded), chopped

1 Tbs red wine vinegar

1 Tbs balsamic vinegar

¼ cup extra virgin olive oil

3 cups canned tomato juice

Dash of hot sauce

3 Tbs chopped fresh dill

2 tsp salt

¼ tsp fresh ground pepper

1- Take out your immersion blender. Place all the above ingredients into a container and blend away until smooth.

2- Adjust with water/tomato juice if it is too thick. Taste for seasoning.

3- Refrigerate and serve well-chilled. Drizzle with more olive oil to garnish. 

Prepare the day of or up to one day before serving.