Grilled Vegetable Gazpacho

The temperature hit 100 degrees this week in Denver—it’s hot! Instead of turning on the oven for dinner, I grilled some extra vegetables on the charcoal grill with last night’s dinner and today turned them into a refreshing and healthy gazpacho. I found this recipe for gazpacho in Cooking Light’s July 2011 issue and followed their instructions while using the ingredients I had on hand.  Gazpacho is a Spanish soup with a base of tomatoes and peppers; it’s intended to be served cold.

The soup comes together easily once your vegetables are grilled. Add your vegetables along with some olive oil and a slice of grilled bread into a food processor. You may nee to add a small bit of water to achieve the consistency you like. Chill and serve.

Ingredients:
4 plum tomatoes
2 red peppers
1 jalapeno
1 slice of Italian bread
1/8 cup olive oil
1/2 red onion
1/2 cup water

Grill your vegetables - cut tomatoes in half and brush with oil before placing them open side down on the grill.
Grill the peppers until the skin is black and blistered. Remove the skins when they are cool to the touch.
Cut the onions in thick slices, brush with oil and grill, turning at least once.

Put the vegetables in a food processor.

Add a slice of bread, olive oil and water.

Process until smooth or to the consistency you desire.

Grilled Vegetable Gazpacho

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