Grilled Vegetable Gazpacho

With the warmer weather comes the need for cooler foods!  Here is a traditional gazpacho that can be made easily in the Cuisinart or blender and be taken along for lunch or even a snack!  Get your veggies! 

Classic Andalucian gazpacho combines raw vegetables like tomatoes and onions with red wine vinegar for a little kick. Kerry Simon transforms the recipe by using grilled vegetables brightened with a blend of vinegar, orange juice and lemon juice.

Yield: 10

Ingredients

• 4  large  garlic cloves, unpeeled
• 2  large  red bell peppers, cored and quartered
• 2  large  yellow bell peppers, cored and quartered
• 2  medium  zucchini, sliced lengthwise 1/2 inch thick
• 1  large  white onion, cut into 1/2-inch slabs
• 2  ears  of corn, husked
• 2  tablespoons  vegetable oil
• Kosher salt and freshly ground pepper
• 1 1/2  teaspoons  ground cumin
• 1/2  teaspoon  crushed red pepper
• 2  cups  tomato juice
• 1/2  cup  fresh orange juice
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  red wine vinegar
• 1/4  cup  chopped cilantro
• 1  English cucumber, thinly sliced

Preparation

Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion and corn with the vegetable oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes. Transfer the peppers to a bowl, cover with plastic and let steam for 10 minutes.
Meanwhile, remove the garlic cloves from the skewers, peel them and transfer to a large bowl. Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and vinegar.
Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours.
Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber and serve.

Kerry Simon, Food & Wine, JUNE 2008