Dreamy, Warm Winter Gazpacho
small, sweet, chopped
seeded and quartered
small, peeled and sliced
28 ounce can
On a baking tray, toss garlic, onion, potato and red pepper with the 2 tablespoons of olive oil and salt. Roast in a 350 degree oven for 30 minutes.
Carefully transfer the hot roasted vegetables and canned tomatoes into a blender and pulse until just smooth.
Now with blender running, slowly drizzle in 1/4 cup olive oil and vinegar. Blend until oil is emulsified-about 20 seconds.
Add more salt if needed and if you have them, this is nice with crispy warm croutons.