Roasted Vegetable Gazpacho with Port
2 lbs ripe tomatoes, cut in half
2 red bell peppers, halved and seeded
1 English cucumber
3 garlic cloves, crushed
1 T. chopped fresh oregano
1/2 c. port, or to taste
1/4 c. extra-virgin olive oil or cold-pressed canola oil
Salt and freshly ground pepper, to taste
Preheat oven to 450°F and line a rimmed baking pan with foil. Place the tomatoes and peppers, cut side down, on the baking pan and roast for 30 to 45 minutes, until they start to darken and the skins have loosened from the tomatoes. Transfer the tomatoes to a large bowl and continue to roast the peppers until the skins are blackened, about 20 minutes more. Transfer the peppers, including any juices that have accumulated in the pan, to another bowl, cover and let stand until they are cool enough to handle.
Holding the tomatoes over the bowl to catch the juices, peel and roughly cut or tear them into pieces. Holding the peppers over their bowl to catch the juices, peel the peppers, then tear them into pieces and add them to the tomatoes. Add any juices (through a fine sieve if there are seeds) that have accumulated as well.
Finely chop the cucumbers and add to the tomato mixture along with the garlic, oregano, port and olive oil. Cover and refrigerate for 8 hours, or up to 24 hours.
Pulse the mixture in a food processor until as chunky or puréed as you like. Taste and adjust seasoning if needed. Serve cold. Serves 4 to 6.