Roasted Gazpacho

1. 1

   Chop and sautee the onions. Sweat with salt.

2. 2

   Chop off the top of the garlic and bulb drizzle olive oil into the bulb. Cut the tomatoes in half. Broil the tomatoes, bell pepper, and garlic for about 15 minutes. The top of the garlic should slightly blacken, the tomatoes should brown and the bell pepper skin should blacken and crack.

3. 3

   Take the roasted veggies outof the oven. While still hot, put bell pepper in a closed container (bowl with plate over the top works) for a couple minutes. This sweats the bell pepper and the skin comes off easier. Peel off the skin. Cut the pepper in half, gut and seed it. Let the rest of the veggies cool a little.

4. 4

   Skin the cucumber.

5. 5

   Throw tomatoes, cucumber, bell pepper, onion, seven cloves of roasted garlic, wet ingredients, and cumin in a food processor.

6. 6

   Add Worchestershire, Tabasco, salt, and pepper to taste.

7. 7

   Chill.

8. 8

   Garnish. Serve cold.

* Per serving · 4 servings · Values may vary.