On a warm summer day, there's nothing more refreshing than a bowl of icy cold soup. I particularly like this recipe that I received from my friend Linda for a grilled gazpacho. Grilling the vegetables before they go into the blender not only imparts a smoky quality to the soup, but also adds a nice depth of flavor. Served as a first course, this grilled gazbacho can easily be turned into the main meal by topping it with grilled shrimp, or crabmeat.
grilled gazpacho soup
- 2 large vidalia onions, cut in half
- 2 large shallots, peeled
- 2 poblano chili peppers, split and seeds removed
- 1 large red pepper, cut in half and seeds removed
- 2 large cucumbers, sliced lengthwise and seeds removed with a spoon
- 6 large ripe tomatoes, whole
- 2 cups V8 juice
- 4 cloves garlic
- 1/2 cup cilantro, coarsely chopped
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- salt, pepper
Toss tomatoes, onions, shallots, garlic, red pepper and poblano peppers lighty with olive oil. Heat grill to high. If you have a basket, use to grill the shallots, garlic, and peppers so they don't fall through the grate. Grill until nicely charred. Set aside to cool.
Add all ingredients to a food processor, blender (in batches), or a Vitamix. Process to chunky consistancy, adding more V8 juice if desired. Taste and adjust seasoning. Allow to chill in the refrigerator for several hours or overnight to allow the flavors to meld together. Pour into chilled bowls and top with croutons, cilantro, or a wedge of lime. You can also top with grilled shrimp or crabmeat for a heartier meal.
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