Roasted poblano gazpacho

Broil the poblanos and a little over half the tomatoes on a baking sheet 5 to 6 minutes until blackened; flip and roast the other side; cool.

Dry-roast the unpeeled garlic in a skillet over medium heat about 15 minutes, turning, until soft and blotchy black; cool and peel.

Wipe the skin off the poblanos, remove the seed pod, rinse briefly and chop; skin and chop the roasted tomatoes.

Blend the garlic, poblanos and roasted tomatoes to a smooth puree; transfer to a large bowl.

Blend the raw tomatoes, peeled cucumber, olive oil, sherry vinegar, red wine and torn bread to a smooth puree.

Combine both bases, season with a little over a tablespoon of salt, thin with water to light cream soup consistency; chill.

Chop the garnishes: cucumber, onion, tomato, cilantro, hard boiled eggs; add croutons.

Put garnishes in glasses and pour the cold soup over from a pitcher when guests arrive.