Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's latest creation for Culinary CPR: Gazpacho.

Ingredients:

• 2 sweet red peppers, roasted
• 1 jalapeño pepper, roasted
• 1 poblano pepper, roasted
• 1 half sweet onion, roasted
• 2 medium carrots, roasted
• ~ 3 pounds roasted tomatoes, roughly chopped and seeded (reserve the juice)
• ¼ cup watermelon puree
• 4 cucumbers, peeled and seeded
• 1 head roasted garlic
• ¼ cup sherry vinegar
• 1tsp. fresh grated ginger
• 1 tsp. adobo sauce
• ¼ cup basil
• 1 tsp. salt
• ½ tsp. fresh ground black pepper
• Dab crème fraiche, lime wedge and good olive oil for garnish
• Salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F.

Lightly drizzle the carrots, garlic, onion and tomatoes with olive oil and roast until the carrots are tender and tomatoes start to split; about twenty minutes. Remove and allow to cool.

Place the peppers under the broiler and char. Remove and place in a sealed plastic bag for several minutes. Remove the charred skin and remove the seeds; roughly chop the peppers. Combine all the ingredients including reserved tomato juice, in a food processor, working in batches if necessary. Chill the soup for several hours or overnight to allow the flavors to meld together. To serve, ladle into a bowl, drizzle a little good quality olive oil, top with a dab of crème fraiche and garnish. Finish with a wedge of lime.