A SMOKEY GAZPACHO

These little babies were roasted on the stove until their skins were charred. That gives them a smokey taste. We dunked them into cold water which helps to remove the charred skins. We then deseeded them and blend their flesh with some extra virgin olive oil, salt and pepper, and a dash for balsamic vinegar for that little citrus kick.

It is amazing how something so simple can taste so wholesome and filling just because of the smokiness. The roasting really brought out the umami.

You can read about about roasting pepper here and more about umami here.