Roasted Corn and Garnished Gazpacho

Method

1. 01

   Heat a small pot of water to boiling and then drop in one tomato at a time for about 10-20 seconds for very ripe ones and remove and drain.

2. 02

   Repeat until all 2 pints are done.

3. 03

   Let cool.

4. 04

   Cut a small slice on the bottom and peel the whole skin off.

5. 05

   Top narrowly near the stem and remove the seeds with a spoon and discard.

6. 06

   Save the flesh in a bowl/container for when you'll do the soup.

7. 07

   We did this the next day.

8. 08

   Drain excess water from the tomatoes and puree them in a food processor until smooth.

9. 09

   Add the red wine vinegar and the worcestershire sauce and puree again.

10. 10

    Mince the cucumber (removing the peel if it is tough and green) and toss into the puree that you've moved to a mixing bowl.

11. 11

    Peel and mince the red onion and add.

12. 12

    Slice the celery stalk, including leaves and mix in.

13. 13

    Add salt and pepper.

14. 14

    Dice the 1T of pepper and mix in.

15. 15

    Rinse the small carrots and mince and add.

16. 16

    Defrost the peas and mix in.

17. 17

    Peel and mince the garlic and mix in.

18. 18

    Juice the 1/2 lime and mix in.

19. 19

    Cut off the kernels of corn and dry cook in a fry pan on medium heat until starting to brown.

20. 20

    Mix in.

21. 21

    For garnishes, cut up the rest of the head of garlic after peeling and place into a bowl.

22. 22

    Halve the avocado and remove the pit.

23. 23

    Use a spoon to scoop out the flesh and then dice and place into a bowl.

24. 24

    Slice the rest of the lime and place into a bowl.

25. 25

    Dice the jalapeno and place into a fourth bowl