Roasted Red Pepper Gazpacho

From the Drinker, Biddle and Wreath Food Demo on June 11th.

Yields: 1.5 quarts

1 cup red onion (chopped)
1 cup red pepper (chopped)
1 cup English cucumber (peeled and chopped)
3 cup red plum tomato (peeled, seeded, chopped) Concasse
1 Tbsp garlic
¼ tsp cayenne
2 Tbsp sherry vinegar
½ cup +1 Tbsp. Extra Virgin Olive Oil
Juice from 1 lime or 1 Tbsp
3 cups tomato juice
1 Jalapeno pepper (roasted)
2 Tbsp. Cilantro
½ tsp coriander seed (toast and grind) Optional
¼ tsp fennel (toast and grind) Optional

Procedure: Toss Jalapeno in 1 tbsp olive oil, roast on top part of grill until soft over medium heat. Toss all Ingredients in large bowl and let Macerate overnight or at least 12 hours. Place in food processor and pulse until desired consistency. Taste and adjust seasoning with kosher salt and fresh ground pepper, cover and refrigerate.

Garnish- Yellow tomato Puree- Optional
Sour Cream
Jumbo Lump Crab