Rahul Akerkar

Method:

1. Deseed the peppers. Place peppers and whole garlic cloves on the oven tray. Cover in a few tablespoons of olive oil. Season with salt and pepper. Roast at about 150 degrees till the skins of the peppers come loose.
2. Keep aside to cool, and remove skin. Chop roughly. Save the oil and juices remaining on the tray with the garlic.
3. Peel and deseed cucumbers
4. Chop onion.
5. Blend the cucumbers, onions, roasted peppers and garlic with leftover jus. You may add a little cold water to adjust the thickness.
6. Add lime juice, and teaspoon of roasted cumin powder. Blend for another minute.
7. Serve chilled. Garnish with extra virgin olive oil, parsley and boiled egg.