Vegetarian : Chilled Roasted Vegetable Soup

• 3 ripe tomatoes, cored and coarsely chopped
  
• 1 red onion, coarsely chopped
  
• 1 red bell pepper, cored, seeded and coarsely chopped
  
• 1 yellow bell pepper, cored, seeded and coarsely chopped
  
• 2 tablespoons olive oil
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce, divided
  
• 1 cup tomato juice
  
• 1/4 cup red wine vinegar
  
• 1 cucumber, peeled, seeded and coarsely chopped
  
• 1/2 teaspoon salt
  
• 2 tablespoons chopped fresh cilantro
  
• Yellow pepper slivers, optional
  
• Finely diced cucumbers, optional
  
• Cilantro sprigs, optional
  

Preheat oven to 400º F.

Toss tomatoes, red onion, red and yellow peppers, olive oil and 1/2 teaspoon TABASCO^® Sauce in roasting pan. Roast 30 minutes, stirring occasionally.*

Remove vegetables to large bowl. Add tomato juice, red wine vinegar, cucumber, salt and remaining 1/2 teaspoon TABASCO^® Sauce. In a blender or food processor, purée gazpacho in batches until desired consistency. Stir in cilantro. Cover and refrigerate until chilled, at least 3 hours.

Garnish gazpacho with yellow pepper slivers, diced cucumbers and cilantro sprigs, if desired.

*For grilling option: preheat grill to high. Place vegetable mixture in foil; seal to close well. Place packet on grill. Grill 8 to 10 minutes until packet is puffed. Prepare as above.

Makes 4 1/2 cups.