Roasted Onion Gazpacho

Recipe Ingredients

		Vegetable oil spray
2		Sweet onions, such as Vidalia (small)
1 1/4 cups	78g / 2.8oz	Diced tomatoes
2 1/4 cups	533ml	Vegetable-tomato juice, such as V-8
2 tablespoons	30ml	Olive oil
1/3 cup	48g / 1.7oz	Diced cucumber
1/4 cup	27g / 1oz	Diced celery
1/4 cup	36g / 1.3oz	Diced green bell pepper
		Hot pepper sauce such as Tabasco - to taste
1 tablespoon	15ml	Red wine vinegar
1 teaspoon	5ml	Worcestershire sauce
2 tablespoons	30ml	Finely-chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

If you are not grilling the onions as described below, preheat the oven to 400 degrees. Coat a baking sheet with the vegetable oil spray. Place the onions on the prepared baking sheet and roast until softened, about 45 minutes (depending on the size of the onions). Set aside to cool completely. Remove the outer peel and trim the root end; coarsely chop the onions.

In a blender, combine the onions, 1/2 of the tomatoes, 1/2 of the vegetable-tomato juice and the oil. Cover and blend on high speed until the solids are pureed, about 1 minute.

Pour the contents of the blender into a nonreactive bowl; stir in the remaining tomatoes and the vegetable-tomato juice along with the cucumbers, celery, green pepper, hot pepper sauce, vinegar, Worcestershire sauce and parsley. Season with the salt and pepper to taste. Cover tightly and chill thoroughly, at least 4 hours or up to 8 hours.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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