Oven roasted vegetables gazpacho Recipe

Pre heat the oven to 65°C

First make some laurel oil: blanche 4g fresh laurel leaves for 50 sec in boiling water, then scoop them into ice water. Dab dry and put in a jam jar with 50 ml grape seed oil. Put in the oven for 1 hour.

Put in the blender for 1 min, then drain through cheesecloth and reserve

Put the oven on 220°

Hack 200g red paprika, halve 350g San Marzano tomatoes and 175g apricots, peel and hack  125g carrots. Mix in a bowl with 2 tbsp olive oil, 2 tsp salt and some black pepper.

Spoon on an oven tray covered with baking paper, keeping well apart because too close together they will be steamed instead of roasted and caramelised

Roast for 30 mins

In the meantime peel and slice a small red onion and marinade the rings in 2 tbsp red wine vinegar and 3 tbsp water

Cool the veggies, then blend them with the onion, the marinade , 10 basil leaves, 3 tbsp olive oil and 1 tsp ground cumin. Add water the reach the desired consistency 

Taste and season with salt if necessary, then keep in the fridge

Serve at room temperature, with raspberries, cubed green paprika and croutons

Finish with drops of the laurel oil

Recipe by Giorgia Eugenia Goggi in Delicious Magazine

from simple food, looking good
Oven roasted vegetables gazpacho Recipe