Chilled soups are a great way to cool down in the summer months, and this roasted vegetable gazpacho is a wonderful way to clear out the crisper, too.
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped onion
2 cups chopped tomato, in large chunks
1 tablespoon neutral cooking oil
Salt, to taste
1 cup tomato passata
1 cup water
1 cup chopped English cucumber
1⁄4 cup fresh cilantro, chopped
Baby tomatoes, halved
English cucumber, diced
Extra virgin olive oil
Preheat the oven to 375°F. Line a 13- x 9-inch baking pan with parchment or non-stick foil.
Place chopped bell peppers, onion, and tomatoes on the prepared baking pan. Drizzle with oil. Season with salt. Bake for 30 to 40 minutes, stirring occasionally until vegetables are tender and golden.
Carefully transfer vegetables to a blender, working in batches if necessary. Add the passata, water, cucumber, and cilantro. Blend on high speed until completely smooth. Refrigerate for at least 2 hours before serving.
Divide gazpacho among serving bowls. Top with halved baby tomatoes and diced cucumber and drizzle with olive oil.