Terri Carr of Terri's Table DC is not only one of the most kind-hearted women we know, but she is also the matriarch of From the Farmer. While her son, Nick and close friend Jason, were formulating the beginnings of FTF in her garage, Terri was in her garden cutting tulips and making bouquets for each of From the Farmer's first customers. Her love of hospitality and the culinary arts was no doubt passed on to her son, which later inspired her - along with memories of attending cooking classes in her early 20s out of a woman's studio in her native LA - to become her own entrepreneur and begin teaching cooking classes in her gorgeous kitchen in Potomac, MD. 

Terri's cooking is that of someone who truly exudes passion for food, presentation and ease in the kitchen. Her "anyone can do it" attitude is reminiscent of Ina Garten and her dishes are just as delicious as they are beautifully representative of the seasons.  

Enjoy Terri's recipe for Roasted Tomato Gazpacho - some of the best we've tasted and also a breeze to make. The perfect starter for any summer dinner, this refreshing soup is an easy way to impress guests!

ROASTED TOMATO GAZPACHO

Ingredients
10 medium tomatoes (preferably including some heirloom)
Extra virgin olive oil
1 small head garlic
1 large or 2 small shallots
1 hothouse cucumber (optional: peeled)
¼ cup fresh basil
1 tablespoon champagne or white wine vinegar
1-1/2 teaspoons salt, plus extra for veges
1 teaspoon black pepper
Garnish: diced cucumber & red pepper

Instructions
1. Preheat oven to 375 degrees and line a large baking sheet with foil. Core & slice tomatoes in half. Drizzle olive oil on tomatoes and sprinkle with salt.
2. At the same time tomatoes are roasting you can roast the garlic. Cut the head off a whole head of garlic (do not remove the skin). Drizzle with olive oil & sprinkle with salt. Wrap garlic tightly in aluminum foil and roast with tomatoes.
3. Treat the shallot just like the garlic and wrap tightly in foil. Then roast all three ingredients (tomatoes, garlic & shallot) together for about an hour.
4. Allow veggies to cool. Once the garlic clove has cooled separate cloves and squeeze the roasted garlic paste out of each clove. This is a messy job but the flavor of roasted garlic is worth it!
5. Skin the shallot and chop coarsely.
6. Turn oven up to 475 and roast pepper. Start with cutting pepper in half & removing seeds. Drizzle olive oil on pepper & salt pepper just like you did with tomatoes.
7. Roast for approximately 30 minutes carefully watching and turning pepper is until skin is blackened. Let pepper cool and remove skin.
8. Slice cucumber in half and remove seeds (optional). Chop coarsely.
9. Add the roasted tomatoes (including pan juices), garlic, & shallot to a blender and blend until smooth. Add roasted pepper, cucumber and basil. Puree until smooth. Add the vinegar, salt & pepper. Adjust seasonings to taste.
10. Garnish with diced cucumber & pepper. Enjoy! 

Note from the chef: "The real difference is roasting the tomatoes & red peppers.  Roasting brings out a deeper layer of flavor.  It really boosts what’s so great about summer tomatoes.  The champagne vinegar also makes a nice addition although white wine vinegar can be substituted."