Grilled-Tomato Gazpacho

By Oprah
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6 tomatoes (about 4 pounds), preferably Japanese heirloom

1 clove garlic , coarsely chopped

1 shallot , coarsely chopped

2 Tbsp. fresh thyme

2 Tbsp. fresh savory or chopped fresh rosemary

Olive oil

2 stalks celery , finely diced

4 small Persian or English cucumbers (about 2 pounds), peeled, seeded, and finely diced

1/2 shallot , finely diced

1 green onion , finely diced

1 or 2 serrano chilis , seeded and minced

1 jalapeno chili , seeded and minced (with a few thin slices reserved for garnish, optional)

1/2 bunch cilantro , finely chopped (with some leaves left whole for garnish, not pictured)

1/2 lime , juiced

Grilled-tomato puree

Salt and freshly ground pepper

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