Conventional wisdom says that cooking vegetables tends to diminish their nutritional prowess. And while there is some truth to this, it isn’t always the case.
Cooking tomatoes does diminish their stores of vitamin C, but it also concentrates other nutrients, such as lycopene (found in red tomatoes), a powerful antioxidant.
Cooking tomatoes also is great from a culinary standpoint. Heat intensifies their flavor and brings out their rich sweetness by caramelizing the natural sugars. This is an especially good technique when working with out-of-season tomatoes.
With this recipe for gazpacho, you can have it either way.
Traditionally, gazpacho is a fresh, pureed tomato soup of Spanish origin. It typically is made with lots of garlic, onions, bell peppers and cucumbers.
This Italian-style take on the refreshing soup is seasoned with fresh basil and oregano along with a liberal shot of balsamic vinegar. The addition of some fresh mozzarella cheese adds the protein and substance to turn the soup into a satisfying lunch or light supper. Serve with grilled slabs of crusty whole-grain bread to complete the meal.
For a cooked version of this recipe, spread the diced tomatoes on a rimmed baking sheet and roast at 400 degrees until they start to brown. Let them cool, then proceed with the recipe.
