Gently toss peppers, tomatoes, onion and garlic in olive oil and coriander.
Transfer to a baking pan and broil until the vegetables start to char.
Turn vegetables once and continue cooking until vegetables are tender.
Chop ¼ of the roasted peppers and ¼ of the cucumber.
Puree the remaining vegetables and any juices from the pan in a food processor.
Stir in the remaining ingredients except sour cream or yogurt.
Stir in the chopped peppers and cucumber and chill soup.
Serve with a dollop of sour cream or yogurt and garnish with a tsp of gremolata.
Mix ingredients and use to garnish and flavour meat, fish or poultry as well as potato dishes.
Will keep for 1 to 2 days in an airtight container in the refrigerator.
Gremolata is a traditional Italian garnish used on Osso Buco. It livens up this gazpacho with more colour and zest.