Instructions

1. 1

   Prep vegetables

   • Halve bell pepper lengthwise; remove core, stem and seeds. Cut into ½-inch slices.
   • In large bowl, combine tomatoes, onion, garlic, cucumber pieces, bell pepper, 2 tablespoons cooking oil, 1 tablespoon kosher salt and a pinch of black pepper.
   • Evenly spread vegetables in Zones 1, 2 and 3 of Brava metal tray.

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2. 2

   Roast vegetables

   • Slide metal tray into top shelf.
   • Select “Roasted Tomato Gazpacho” on your Brava touchscreen and follow instructions.
   • While the vegetables are cooking, small dice the remaining cucumber and chives and reserve for garnish.

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3. 3

   Blend gazpacho

   • When your food is done, transfer to same bowl to catch juices; cool to room temperature.
   • Transfer vegetables and juices to food processor or blender.
   • Add cucumber pieces, sherry vinegar, water and ¼ cup extra-virgin olive oil.
   • Blend gazpacho until smooth.
   • Refrigerate for at least 1 hour.

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4. 4

   Finish & serve

   • Transfer gazpacho to individual bowls, garnish with diced cucumber and chives and serve.

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