Mid Spring, when the warm air comes in and flirts with a summerlike quality - trickery of seasons. The smell of fresh cut grass, the pollen, fragrant wild flowers, spring rain - all evoke the coming of Summer. Nothing better quenches the thirst of the pre-dawn of Summer like a chilled bowl of Gazpacho. It's easy to make, light, versatile, fresh, replenishing, and just good for the body and spirit. So without adu, I present:

Pimienta y ajo asados Gazpacho (Roasted Pepper and Garlic Gazpacho)

2lbs (about 6-8) ripe vine tomatoes, blanched, skin removed
1 roasted* green or yellow bell pepper (any capsicum variety will do), chopped corsely
1 large celery stalk, chopped corsely
1 small red onion, chopped corsely
4 medium roasted* garlic cloves, chopped corsely
1/8 cup Balsamic vinegar (or red wine vinegar as substitute)
1/8 cup Virgin Olive Oil
1/2 cup finely chopped fresh Cilantro
1/8 cup fresh lime juice
1 tbsp clover honey
pinch of red cajun red pepper powder
Kosher/corse salt and Cracked Black Pepper to taste.

Roast peppers and garlic (*see below). In a large food processor or blender, combine all of the ingredients above (as prepared) and blend into a smoothe puree. Put into a pitcher and refrigerate for 12 hours. To serve, pour into a chilled bowl, garnish with cilantro and serve with croutons or bruschetta. Enjoy!

*to roast peppers or garlic, a quick roasting method is to take the garlic (in the paper-like skins) and the peppers place it in a skillet - no oil on high heat. Allow the papery skins to slightly burn gradually while you move them around in the skillet. Large bell peppers will "dance" in the hot skillet as the skin slightly burns and pops. Because bell peppers have an undulated outer surface, they will independently roll around the hot skillet. After about 5 minutes on high heat, remove, let cool and chop up.

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