Creamy Roasted Tomato Gazpacho - cooking recipe

Ingredients

2 lb ripe tomatoes, sliced 1/2 inch thick
1 None large red onion, sliced 1/2 inch thick
2 cloves garlic, smashed
1 tbsp olive oil
1 tbsp fresh thyme leaves
1 None roasted jalapeno or serrano pepper, peeled, chopped
1 None roasted red pepper, peeled, chopped
1/2 cup chicken stock
1/2 cup vegetable stock
2 tsp sherry vinegar
1 pinch cayenne pepper
1 tbsp fresh basil leaves, chopped
2 tbsp fresh parsley leaves, chopped
None None sour cream, to garnish
1/4 cup diced English cucumber, to garnish
1/4 cup diced tomato, to garnish

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment or foil.
Place tomatoes, onion and garlic on prepared pan. Drizzle with olive oil then season and sprinkle with thyme. Roast for 30-40 mins, or until tomatoes have softened and released their liquid. Let cool for 10 mins.
Transfer vegetables to a food processor and add roasted peppers. Pulse to chop. Add chicken stock, vegetable stock and sherry vinegar. Pulse 2-3 times. Season and add cayenne. Transfer to a serving bowl and stir in herbs. Garnish with sour cream, diced cucumber and tomato.