Roasted Tomato Pepper Gazpacho

Preheat oven to 425F. Line an 8x8 baking dish with parchment paper. Arrange the cherry, grape, or small roma tomatoes (1 lb) in a single layer. Place the red bell pepper (1 small) in a smaller baking pan. Roast for 15 minutes. Stir the [tomatoes], turn the [pepper], and roast for 10 more minutes. Start 25m timer

When [tomatoes] are wrinkled and have exuded their juice, remove them from the oven to cool. Turn the [pepper] and continue to roast until the skin has darkened on all sides. Remove from oven and place in a paper bag or sealed container until cool enough to handle. Peel off the skin, discard seeds and stem, and cut it in half.

Once the [tomatoes] are cool, put them in a blender. Add half of the [cucumber] and half of the [red bell pepper], cut into chunks. Set the remaining [red bell pepper] and [cucumber] aside. Add the garlic (1 clove), day-old bread (0.5 slice), red wine vinegar (2 tbsp), fresh parsley (1 tbsp), hot pepper sauce (0.25 tsp), salt (0.25 tsp), freshly ground pepper (0.13 tsp), and cold water (0.25 cup). Puree until finely chopped. Refrigerate until chilled.

When ready to serve, finely chop the remaining [red bell pepper] and [cucumber] and add to the gazpacho. Serve in individual bowls or glasses with cubes (4 ice) in each.