• Bring the Gazpacho Fiber and 3 cups of water to a boil. Reduce heat and simmer for 1 hour.
• While this is simmering, cut tomatoes in half, lightly salt and roast at 425 degrees until the tomatoes get slightly charred.
• Once the broth has simmered for an hour strain all of the fiber out using a fine mesh sieve. Press to remove as much broth as possible.
• Return the strained broth to the soup pot and add the roasted tomatoes. Bring to a boil and reduce to simmer for another hour. Check for seasoning.
• Cool the stock. Blend until very smooth. Next, make a roux to thicken the soup and give it more depth of flavor.

Make a Roux

• Melt 1 Tbsp. butter in a heavy bottomed skillet. Add 1/4 cup flour and stir to combine. The mixture will be crumbly, but keep stirring. Add 3 Tbsp. tomato paste and mix thoroughly. It will still look thick and crumbly. Finally add 1/2 cup light cream or half and half and stir until you have a nice, smooth roux. Add the roux to the soup and mix until completely combined.