Roasted Gazpacho

serves 4

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This is the essence of summer...it seems like I make it weekly during August and a good

alternative to a tomato salad. Plus it keeps great in the fridge so you can make ahead and have

for lunch during the week!

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I am roasting the bell peppers, onions, garlic and jalapeños to give it a little deeper flavor. While

I have only used fresh tomatoes, I bet canned roma tomatoes would work great if you want a

“tomato fix” during winter!

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2 red bell peppers, stems removed, seeds and core removed, cut into wedges

1/2 red onion, cut into wedges

3 cloves garlic, papery peel removed

1 jalapeno, cut in half lengthwise (your choice on seeds or not)

4 large tomatoes, coarsely chopped (peel and seeds ok)...any kind will work..but if using

heirlooms in other colors keep in mind the finished soup might not be a vibrant red

1 cucumber, peeled, seeded and diced

1/4 cup lime juice

1 teaspoon sherry vinegar

2 teaspoons coarse salt

freshly ground black pepper

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Heat oven to 500 degrees. Line a baking sheet with foil. Place bell peppers(skin side up), onion,

garlic and jalapeño on sheet and roast until bell peppers are charred and skin is pulling away

from the flesh, about 20 minutes. Remove pan from oven and place bell peppers in a ziplock

bag. Seal and let steam for 10-15 minutes. Remove peppers from bag and peel the skin off. Do

not rinse. There will still be a little skin that won't come completely off and there may be some

charred bits..this is ok. Give all the roasted vegetables a quick coarse chop.

Place tomatoes, cucumber, bell peppers, red onion, garlic and jalapeño in blender and puree to

desired consistency..I like to keep a little chunky to see what I’m eating!

Pour into large bowl, add lime juice, vinegar, salt and pepper to taste.

Chill at least two hours. Serve in bowls and top with desired garnishes.

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Garnish options:

chopped avocado

sour cream

cilantro

crushed tortilla chips

pepitas