You should try this gazpacho recipe. I outdid myself in fabulousness.
Roast the peppers in the broiler, or char them over a gas flame until partially blackened.
Set aside until cool, then de-stem and seed them.
Place in food processor with tomatoes, cucumber, onion, olives, almonds, vinegar, garlic, sun-dried tomatoes, a few parsley fronds, and all the seasoning. Process until smooth consistency, drizzling in olive oil.
Taste to adjust seasoning, then refrigerate for at least 2 hours to allow the flavours to come together.
Serve in bowls garnished with parsley, scallion, marigold and a drizzle of olive oil, and a cherry tomato.
If you like, you can sauté and add chorizo.