Ultimate Summer Gazpacho

Roasting the vegetables adds a layer of smokiness and subtle sweetness to this summer classic. The watermelon enhances that background sweetness; and all this is balanced by the gentle heat of the peppers, ginger, and adobo sauce and the tartness of the vinegar. Wonderfully appealing, this version of a summer classic showcases the gastronomic potential of simply prepared, fresh vegetables caught at the peak of ripeness.

Ingredients:

2 sweet red peppers, roasted
1 pepper, roasted
1 poblano pepper, roasted
1 half sweet onion, roasted
2 medium carrots, roasted
~ 3 pounds roasted tomatoes, roughly chopped and seeded (reserve the juice)
¼ cup watermelon puree
4 cucumbers, peeled and seeded
1 head roasted garlic
¼ cup sherry vinegar
1 tsp. fresh grated ginger
1 tsp. adobo sauce
¼ cup basil
1 tsp. salt
½ tsp. fresh ground black pepper
Dab crème fraiche, lime wedge and good olive oil for garnish
Salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F. Lightly drizzle the carrots, garlic, onion and tomatoes with olive oil and roast until the carrots are tender and tomatoes start to split; about twenty minutes. Remove and allow to cool. Place the peppers under the broiler and char. Remove and place in a sealed plastic bag for several minutes. Remove the charred skin and remove the seeds; roughly chop the peppers. Combine all the ingredients including reserved tomato juice, in a food processor, working in batches if necessary. Chill the soup for several hours or overnight to allow the flavors to meld together. To serve, ladle into a bowl, drizzle a little good quality olive oil, top with a dab of crème fraiche and garnish. Finish with a wedge of lime.