Grilled-tomato sauce:
6 tomatoes
1 clove garlic , coarsely chopped
1 shallot , coarsely chopped
2 Tbsp. fresh thyme
2 Tbsp. fresh savory or chopped fresh rosemary
Olive oil
Gazpacho:
2 stalks celery, finely diced
4 small cucumbers, peeled, seeded, and finely diced
1/2 shallot, finely diced
1 green onion, finely diced
2 serrano chilis, seeded and minced
1 jalapeno chili, seeded and minced
1/2 bunch cilantro, finely chopped
1 lime, juiced
tomato sauce
freshly ground pepper
To make grilled-tomato sauce:
Preheat a grill to high.
Toss ingredients in a bowl; add enough olive oil to coat tomatoes. Remove tomatoes from marinade, and place on hot grill; set bowl aside. Turn over as they blacken, and cover grill in between turning. Cook tomatoes until skins begin to bubble, about 12 minutes.
Return them to bowl with marinade; let cool slightly, then puree everything in a food processor to make a sauce. Cover and refrigerate until chilled, about 1 hour.
To make gazpacho:
In a large bowl, mix together all ingredients. Season to taste with pepper.
Serve and enjoy!
