Roasted Tomato and Garlic Gazpacho

A nice refreshing soup- perfect for this hot weather we've been having on Saba.  Serve it with some shrimp, guacamole, and tortilla chips. 

What you need:
4-5 medium-large tomatoes
2 heads garlic (this may sound like a lot, but roasting it really mellows the flavor.  But you can always cut back if you're not a garlic fan)
1 small-medium cucumber, peeled
1 small red pepper, chopped into blendable chunks
1 small onion, roughly chopped (about 1/3 cup chopped)
2 jalapenos or serrano peppers, roughly chopped.
1-2 teaspoons lemon juice
2 tablespoon red wine vinegar
Salt and pepper, to taste
Soy sauce or Worcestershire (if you think it needs it)
Cilantro, for garnish


Start by roasting the tomatoes and garlic:
Heat oven to 400 degrees Fahrenheit.  Spray a baking pan that will fit the tomatoes and garlic with olive oil.  Poke a few fork holes in the tomatoes.  Cut the tops off of the garlic heads.  Place the tomatoes and the garlic in the pan and spray again with olive oil.  Season with a little salt and pepper.  Bake for 20-30 minutes, or until the tomatoes are a little charred and the garlic is soft.  Let cool.

Dump your chopped vegetables into the blender.  Add the tomatoes and squeeze the garlic from its paper shell.  Add in the lemon juice and vinegar.  Start blending and slowly add some water to get things going.  Once smooth, add salt and pepper to taste (and maybe a little soy sauce or Worcestershire if it needs a little something more.  I actually cannot quite remember if I did, but I think I might have).  Chill for an hour or two and then serve into bowls and garnish with the cilantro.  Enjoy!