Grilled Vegetable Gazpacho

1 yellow squash, grilled, diced
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

Combine the squash, zucchini, onions, scallions, eggplant, leek, corn kernels, peppers, jalapenos and garlic in a large container.

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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