"This hearty, zingy summer soup is time consuming but so worth it. Use vegan worchestershire sauce for a completely veggie-friendly meal when paired with crusty whole-grain bread. Add shrimp for the pescatarians and meat-eaters to beef up the protein without adding a ton of calories."
Preheat oven to 360 degrees. Place head of garlic in a bit of foil (do NOT cover completely, more like a disposable baking tray) and place in oven for 45 minutes to an hour, until the tops of the cloves are golden, tender, and lightly bubbling. A little bit of char is okay.
Meanwhile, wash and core all tomatoes. In a food processor or blender, combine 4 tomatoes, raw garlic cloves, chipotle pepper and soaking water, olive oil, worchestershire sauce, cider and balsamic vinegar, wine and veggie stock. Process until completely liquified and frothy. Add salt and pepper to taste, set aside.
Take one of the cucumbers, 2-3 celery stalks, 1/3 of the onion the half green pepper and coarsely chop. When the garlic is done roasting, and cool enough to handle, peel every clove and combine with the above veggies in a blender and puree. Add the juice from the lime and a loose 1/2 cup of the cilantro, blend well. Add the pureed veggies to the tomato mixture, stir well to combine. Adjust flavors to taste, possibly adding more salt, black pepper, and cider vinegar. Allow mixture to sit at room temperature for 30 minutes or so, then refrigerate until ready to serve (I recommend letting the flavors mingle for at least 2-4 hours before serving, but usually wait a full 24 for my batches).
Seed & chop tomatoes, and chop all remaining veggies into soup-bite-sized chunks and mix together in an airtight container and refrigerate until ready to serve.
When ready to serve, combine veggies and pureed soup base in a non-aluminum pot (the acid in the tomatoes will react with the metal- not good!). Drain and rinse the chick peas very well and add. Add shrimp if using. Ladle into soup bowls and garnish with fresh cilantro. Serve with warm, crusty multi-grain bread.