Roast it, and anything tastes better. Especially this gazpacho! As you need to cool it down before indulging, it takes longer than the traditional one. But oh boy, it’s worth the wait!
2 garlic cloves, peeled
2 tbsp olive oil
salt & chilli powder taste
1 tbsp balsamic vinegar
350ml cold water
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Slice tomatoes into quarters. Remove core from the paprika, then slice into large chunks. Toss in a large bowl with garlic, olive oil, salt, chilli powder & balsamic vinegar. Spread on the baking sheet, then bake for 30 minutes or until tender & roasted.
Add roasted veggies to a blender, add water & blitz until smooth. Season with more salt, pepper & balsamic vinegar if needed. Chill/freeze for a few hours until cold and ready to serve.