Grilled Vegetable Gazpacho
1 yellow squash, grilled, diced
Combine the squash, zucchini, onions, scallions, eggplant, leek, corn kernels, peppers, jalapenos and garlic in a large container.
1 zucchini squash, grilled, diced
1 jumbo, Spanish onion, peeled, grilled, diced
6 scallion onions, grilled, diced
1 eggplant, medium, grilled, diced
1 leek, washed, grilled, diced
2 corn, fresh, shucked, grilled, kernels
1 jalapeno pepper, grilled, seeded, minced
1 head garlic, fresh, grilled, peeled, minced
1 green pepper, grilled, seeded, diced
2 cucumber, peeled, seeded
3 pounds tomatoes, 5 x 6, peeled, seeded
1 ounce cilantro
2 ounces basil, fresh
2 cups tomato juice
4 ounces sherry vinegar
2 cups stock
Tabasco sauce to taste
fine sea salt to taste
white pepper, ground, to taste
Chop the tomatoes, cucumbers, basil and cilantro in a food processor until "chunky".
Combine all ingredients and adjust the seasonings.
Serve serve ounce of well-chilled soup in a chilled bowl. Garnish with a leaf of cilantro.
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