Larry's Chile-Roasted Tomato Gazpacho

Recipe Ingredients

6		Anaheim chile peppers
4		Tomatoes - stemmed but skin (medium)
		Intact
1		Onion - peeled and quartered (medium)
6		Garlic cloves - peeled, halved
1 tablespoon	15ml	Fresh basil, sage or oregano - or more if needed
1/4 cup	59ml	Apple cider vinegar - or more to taste
		Salt - to taste

Recipe Instructions

To roast Anaheim or New Mexican-style chiles, roll them around in an iron skillet or comal -- no oil -- until they are blackened. If you have a gas stove, you can place the chiles directly over the grate and turn them with tongs until they are blackened. Place the chiles in a plastic or paper bag and let them sweat for about 30 minutes. Roast the tomatoes by rolling them around in an iron skillet -- no oil -- until they are blackened. Let the tomatoes cool on a plate.

Once the chiles have cooled, use the edge of a knife and scrape the charred skin off. With the charred material will come the brittle cellophane-like outer skin of the chile. Cut the stem end off, cut through the side of the chile, open it up flat on the cutting board and clean out the seeds with the knife. Leave the tomatoes as they are, charred skin and all (for extra flavor).

Blend the chiles, tomatoes, onion, garlic and herbs in a blender. Add the vinegar and salt, a little at a time, testing, until the gazpacho has the flavor and consistency (chunky or smooth) that you like.

Chill the gazpacho if you can wait that long, or if you can't, just put it in a bowl, call it a dipping sauce and get out the chips.

This recipe yields 2 to 3 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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