From Ottolenghi, modified by me. In this form, it tastes like it would be a terrific starting point for Gazpacho (although hardly traditional).
Preheat oven: 475-550
Place
3 large red peppers
on a baking sheet and roast 10 - 15 min, turning once or twice, near top of oven. Cook until soft and the skin is blistering. Remove, tip into a small bowl and cover with cling-film.
Place
2 dried chipotle chillies
in a small bowl and cover with boiling water for a half hour.
Heat
½ tsp cumin seeds, toasted and crushed
½ tsp caraway seeds, toasted and crushed
in a dry cast-iron pan until they start to pop
In the food processor bowl place
1 t ancho chili powder
2 t aleppo pepper
1 garlic clove, peeled and crushed
1½ t wine vinegar
2 T sunflower (or canola) oil
1/8 t salt
¼ t rose water
Crush the cumin/caraway in a mortar and add to the food processor.
Remove the chipotle chillies from the water, cut open, and remove stems and seeds, and then throw the rest into the food processor.
When the red peppers are cool enough, cut them open, remove seeds, and slide the skins off. Add to food processor.
Process the whole mess until smooth, transfer to a clean jar, seal and refrigerate.