Gazpacho - cooking recipe

Ingredients

4 cloves garlic, halved
1 large red onion, halved
1 tbsp salt
2 large red peppers
1/2 cup extra virgin olive oil
3 small cucumbers, peeled
2 medium very ripe tomatoes, halved
1 None red birdseye chili pepper, trimmed
1 cup loosely packed fresh basil leaves
2 tbsp quality red wine
2 tsp brown sugar

Preparation

Place garlic, onion and salt in a small saucepan; cover with cold water. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, 20 mins, or until tender. Cool to room temperature; drain.
Meanwhile, preheat the oven to 425\u00b0F. Rub peppers with 1 tbsp of the oil. Place peppers on baking pan. Roast 30 mins, or until blistered and blackened, turning occasionally. Transfer peppers to a bowl. Cover with plastic wrap; let stand until cooled. Peel skin from peppers and discard seeds. Reserve any pepper juices.
Place cucumber, tomatoes, chili pepper, basil, peppers with all the juices, and boiled onion and garlic in a blender. Blend on high speed until smooth. Add remaining oil and wine; blend until just combined.
Strain pepper mixture through a fine sieve over a large bowl. Season to taste with salt, pepper and sugar. Refrigerate at least 3 hours, before serving. To serve, pour gazpacho into individual cups or glasses.