For the Gazpacho:

1. Preheat Oven 350 degrees F.
2. Place the tomatoes, garlic in the skin, celery stalks, peeled and quartered zucchini, peeled onion, bell pepper sliced and long hot pepper (with or without seeds) on a baking sheet.
3. Drizzle the vegetables with olive oil and a pinch of salt.
4. Place in the oven for 20 – 25 minutes.
5. Remove from the oven and let the vegetables cool.
6. Pinch the garlic to remove the cloves from the skin once it has cooled.
7. Place the vegetables in a food processor along with the seasonings, balsamic vinegar, honey, Italian parsley, raisins and capers. Process until a desired consistency is reached.
8. Place in a covered bowl and refrigerate for at least one to two hours before serving.

For the Parmesan Crisps:

1. Place 1 tablespoon of grated Parmesan on a heated griddle.
2. Let the cheese melt down and once golden around the edges, flip and cook on the other side until golden as well. Transfer to a cooling rack until ready to serve.