Roasted Gazpacho

Ayurveda is not a fan of tomatoes as they are considered sour and quite acidic. However, in season, once they are roasted and balanced with herbs, coconut cream and sweet carrots, the sour quality decreases and a transformed gazpacho is always welcome.

6 servings

Ingredients

8 Tomatoes (medium)

1 Red Bell Pepper (medium, seeds and stem removed)

2 Garlic (cloves)

2 Carrots

1 Red Onion

1 tbsp Oregano (dried or fresh)

8 Basil Leaves (Slice thinly)

3 tbsps Extra Virgin Olive Oil (Divided)

Sea Salt & Black Pepper (to taste)

4 cups Organic Vegetable Broth

1 tbsp Balsamic Vinegar (Ideally a creamy version)

2 slices Sourdough Bread (Roasted with olive oil)

1/2 cup Coconut Cream

Directions

Heat the oven to 180 degrees. Cut the onion into four pieces, cut the tomatoes in half, the red bell pepper in four and peel and chop the carrots roughly.

Add the vegetables including garlic to a baking tray and drizzle with olive oil, salt and pepper. Roast for 25 minutes

Once the vegetables are roasted, cool and remove the skin of the tomatoes and the bell pepper. To a soup pot add all the roasted vegetables and the broth. Add oregano and cook for 15 minutes so that the broth incorporates with the vegetables. At the same time, cut each slice of bread into three pieces. Drizzle with olive oil and grill in the oven.

Add all of the ingredients to a blender and blend until smooth add the coconut cream. Refrigerate for a couple of hours. Divide into bowls. Garnish with a drizzle of balsamic add the slice of bread and some basil and serve.

Additional Toppings

Top with sliced cherry tomatoes or avocado pieces.