2c plum tomatoes, chopped
1c cucumber, peeled, seeded, chopped
3/4c roasted red pepper, chopped
1 roasted poblano pepper, peeled
3 cloves roasted garlic
1/3c celery, chopped
1/4c scallions, chopped
3 tbsp whole cilantro
1 tbsp flat-leaf parsley
1 tsp red wine vinegar
1 tbsp fresh lemon juice
1c low-sodium tomato juice
1 avocado, peeled, pitted, divided
In the oven: Cut top of garlic head, exposing cloves, drizzle olive oil inside cloves, and place in 400-degree oven for 30-35 minutes.  Remove and let rest wrapped in foil.
Over a gas burner: Place red pepper and poblano directly over gas, resting on burner above medium flame, roasting until entire skin of pepper is charred black.  Place both peppers in brown paper bag and let rest for 5-10 minutes.
Peel: (once they’ve cooled) garlic cloves and peppers, and chop.
In a blender or food processor: Pulse tomatoes, cucumber, celery, scallions, cilantro, parsley, vinegar, lemon juice, tomato juice and half avocado.  Add garlic and peppers, fresh ground black pepper and sea salt, blending until desired consistency.  Chill, covered for at least an hour or overnight to let flavors meld together.
Serve with: Seared white fish, shrimp, or tequila-lime marinated chicken.

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