Grilled and Chilled Mediterranean-Style Gazpacho

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1 large eggplant, cut into rounds about 1 inch
3 fennel bulbs, trimmed, cored and thinly sliced
2 red bell peppers, halved and seeded
1 red onion, peeled and cut into rings about 1 inch thick
1/4 cup olive oil
salt and freshly cracked pepper to taste
1 quart tomato
2 cups stock
1 tablespoon minced garlic
1/4 cup fresh lemon juice (about 1 lemon)
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons ground coriander
1/4 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh basil
about 1/2 cup freshly grated parmesan (optional)

In a medium bowl, combine the eggplant, fennel, bell peppers, and onion with the olive oil and salt and pepper to taste and toss to coat the vegetables with the oil. Place the vegetables on the grill over a medium-hot fire. Grill the fennel and onion until tender and slightly charred, 3 to 4 minutes per side. Grill the eggplant and bell peppers until browned 4 to 5 minutes per side. As the vegetables are done, remove them from the grill and cut them into small chunks.

In a large bowl, combine the grilled vegetables and all the remaining ingredients except the cheese and mix well. Cover and refrigerate until well chilled. Serve sprinkled with Parmesan cheese if you want.

Serves 6.

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