Gazpacho!

It's summer!  Summertime screams Gazpacho.  This recipe is very simple and can be served as an appetizer (in a shot glass), as a side, or even a light main course.  I roasted the vegetables in the oven, but you could roast them on the BBQ.

Recipe:  Gazpacho

7 tomatoes - 5 to roast, 2 fresh
3 tomatillos
1 red pepper
1 shallot
1 head garlic
2 green onions - 1 to roast, 1 fresh
4 pieces celery - 2 to roast, 2 fresh
1 teaspoon cumin seeds
1/2 teaspoon salt
pepper
1 teaspoon olive oil
1/2 cup cilantro
juice of 1/2 lime
pinch of sugar
2 teaspoons of rice vinegar
1 serrano pepper (optional)

The key to this soup is the layers of flavours.  I find that if you layer the roasted vegetables & fruit with the fresh, it gives the dish some dimension.  Start by roasting 4 tomatoes, the pepper, the tomatillos, the shallot, the whole head of garlic, 1 green onion, 2 pieces of celery, the serrano pepper (if desired - gives quite a kick).  Before roasting, toss with the olive oil and some of the salt, pepper and all of the cumin seeds.  Roast at 425 degrees for 20 minutes.

Place all of the roasted ingredients in a food processor or blender.  Squeeze out the roasted garlic and discard the skin.  Add the remaining 2 tomatoes, 1 green onion, 2 pieces of celery, the rest of the salt, the cilantro, sugar, and rice vinegar.  Adjust seasoning to taste.  Process until all the large pieces have been cut.  Chill for at least an hour, but preferably 2 or 3.

Garnish with grilled shrimp and/or a balsamic reduction.  You can thank me now, in advance ;)