Anyone else overrun with garden veggies right now?  You’re in luck, this recipe is ah-may-zing, simple, and uses the “big 3” we’re all swimming in right now- tomatoes, red peppers, and cucumbers.  (Now if only I could get rid of this yellow squash!)

The trick to making a proper gazpacho instead of a bowl of salsa is to roast the tomatoes, peppers, and garlic. This really mellows the garlic and cuts the acidity of the tomatoes, and the addition of sherry vinegar makes it “pop.”  It’s good right away but even better if it sits in the fridge overnight, allowing the flavors to mingle.

Roasted Pepper Gazpacho
Raspberry & Coconut
Adapted from a very old issue of Bon Appetit

• 4-6 tomatoes
• 2 red bell peppers
• 2 cucumbers, roughly chopped
• 1/2 head garlic
• 2-3 tablespoons sherry (or red wine) vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon minced fresh tarragon leaves
• ~1 teaspoon salt, or to taste
• ~1 teaspoon freshly ground black pepper, or to taste

Cut the red peppers on the vertical and remove seeds. Place cut-side down on a cookie sheet along with tomatoes and peeled whole garlic cloves. Roast at 375 for 35-45 minutes, until tomatoes and peppers are slightly charred. You can do this on a grill as well. Let the roasted veggies cool to room temperature.

Set aside your chopped cucumber and three roasted tomatoes. Add all remaining ingredients to the food processor and blend until almost puree’d. Add cucumbers and tomatoes, and pulse until the gazpacho reaches your desired consistency.