5 large cloves garlic, unpeeled
1/2 cucumber, peeled
1/2 small red onion
1 small red bell pepper
1-1/2 c. Italian plum tomatoes
2 T. olive oil
2 T. sherry
2 T. sherry vinegar
1/2 T. hot sauce
3/4 tsp. salt

Preheat oven to 300 degrees. Toss unpeeled garlic cloves with oil, wrap in foil and roast until soft and just golden, checking frequently. Cool. Peel. Roughly chop cucumbers, onion and pepper, place in large bowl with tomatoes plus their juice and all other ingredients, including the garlic cloves. Stir to mix. Ladle half of the mixture into blender and blend til smooth then add 1 c ice water and blend again. Repeat. Season to taste. Pour into wine glasses and garnish with lime wedge or tortilla chip and fresh cilantro.