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1
preheat oven to 450*F.
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2
Line a baking stone or baking sheet with tin foil.
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Wash veggies (no need to peel onion or two garlic cloves- just toss in as is) Arrange all veggies, but one garlic clove on prepped sheet.
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Pop inside oven.
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5
Meanwhile, get some big pieces of tin foil ready.
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6
Check on veggies 20 minutes later, turn veggies over and remove those that you believe are done (I happen to like MY veggies on the blacker side- personal preference) The corn will take longer.
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7
Just keep checking the veggies.
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8
When you DO take out any veggies, place them inside tin foil (you can pile them in if they'll fit) and close tightly.
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Let sit (this is better than the'paper bag' method because the veggies release water and paper bags will just be messy) When all veggies are done and cooled, unwrap foil and peel veggies (should come right off) Seed all veggies that need to be.
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10
Unpeel onion and garlic cloves.
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11
take half of the onion and save the rest for a sandwich later (yum!
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12
).
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13
Place tomatoes, peppers, jalepenos, all 3 garlic cloves in food processor.
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Process to desired chunkiness or smoothness.
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15
Season liberally with fresh cracked black pepper.
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16
Put a strainer in a larger bowl.
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Pour salsa in strainer and mix with a spoon to help press excess moisture out Let sit for a bit while you take the cooled corn, stand it up on a cutting board, and run a chef's knife down the kernels add kernels to salsa and mix together.
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18
when done straining, place salsa in a bowl and add lime juice.
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19
Season with more black pepper to correct seasonings, if desired.
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20
Take'gazpacho' and store for later (serve cold or microwaved.
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21
suggestion: with grilled cheese.
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22
You'll need to season the soup- it's a tad bland- nothing a little hot sauce can't cure;) Serve salsa with a smile (and pita chips as well;).
