Roasted gazpacho

Super easy, super delicious, super healthy, super summery.
You can adjust the vegetables and quantity depending on what you have, here's what I had:

5 plum tomatoes stemmed and halved lengthwise

3 poblano peppers stemmed and halved lengthwise

1 red pepper seeded stemmed and halved

1 English cucumber seeded and rough chopped
1 red onion rough chopped
2 garlic cloves rough chopped
3 scallions sliced
a big handful of cilantro, parsley and chives chopped
1 big can diced tomatoes with juice
zest and juice of 1 lime
salt, pepper, chili powder and a splash of red wine vinegar

Set oven rack close to the broiler and place tomato and peppers skin side up on your ugliest baking sheet

keep checking every few minutes to make sure everyone is getting charred

let them cool while you prep the rest of veggies

Pulse the onion, garlic and cucumber in a food processor until they are very fine, transfer to a large bowl. Add seasoning lime and vinegar and combine. The skin will peel right off of the roasted vegetables at this point, put them in the processor whole with the can of diced tomatoes. Pulse until they are just small, not as smooth as the others. I kept some of the poblano seeds because we like spicy. Mix all together, chill and top with a dollop of sour cream and some garlic toast...
I wish I had garlic toast.