Roasted Tomato Gazpacho With Blue Cheese

Ingredients

• 1 1/2 pounds Roma tomatoes
• 2 tablespoons extra virgin olive oil or other preferred oil for roasting
• 1 medium cucumber – peeled, de-seeded and chopped
• 1 large clove garlic, minced
• 1/2 cup tomato passata or puree
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh oregano
• 1 tablespoon fresh flat leaf parsley
• 1/2 teaspoon Tabasco or preferred hot sauce, to taste
• 1/4 cup cold water
• kosher salt and fresh ground black pepper, to taste
• 4 ounces crumbled blue cheese
• chopped fresh oregano or basil, optional, for garnish

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