Roasted Pumpkin and Chili Gazpacho

1Preheat your oven to 200°C (392°F). On a large baking sheet, toss the cubed pumpkin, red chili, 2 tablespoons of olive oil (2 tbsp), and 1 teaspoon of sea salt (1 tsp). Spread the mixture into a single layer.

2Roast for 25 to 30 minutes, or until the pumpkin is fork-tender and slightly caramelized around the edges. Remove from the oven and allow the roasted mixture to cool completely to room temperature.

3In a high-speed blender, combine the cooled roasted pumpkin and chili mixture, the fresh chopped tomatoes, red onion (½ small), garlic (2 cloves) cloves, sherry vinegar, and fresh basil leaves (¼ cup).

4Add 1/2 cup of cold water or ice cubes to aid blending. Blend on high speed until the mixture is completely smooth and emulsified. If the gazpacho is too thick, add more cold water, one tablespoon at a time, until the desired pourable consistency is reached.

5Taste the gazpacho and adjust seasoning with additional salt and black pepper as needed. The flavor should be bright, savory, and have a pleasant kick of chili heat.

6Pour the gazpacho into an airtight container and chill in the refrigerator for a minimum of 3 hours, or preferably overnight. Chilling is essential for the flavors to fully develop and for the soup to be refreshing.

7To serve, pour the chilled gazpacho into small bowls or glasses. Garnish each serving with a generous drizzle of high-quality extra virgin olive oil (2 tbsp) and a sprinkle of toasted pumpkin seeds.