Ring Bros. Marketplace - Grilled Vegetable Gazpacho

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Recipes

Grilled Vegetable Gazpacho
Serves 6

1 large Red Onion, sliced
4 Scallions
2 Zucchini
1 Yellow Squash
8 Tomatoes, halved, 2 reserved
3 Cucumbers
2/3 cup Olive Oil
6 cloves Garlic
1/2 cups Bread Crumbs or Croutons
1/2 cup Red Wine Vinegar
2 cups Tomato Juice, as needed
Salt and Pepper to taste

Trim ends of zucchini and yellow squash, cut in half length-wise. Brush vegetables with oil and grill, turning occasionally until peppers blister and vegetables are roasted. Don not grill the cucumbers. Set aside to cool. Peel blistered skin off peppers. Cut in half and de-seed. Peel and seed the cucumbers and chop 2 of them. Cut the remaining cucumber and the reserved tomato into a fine dice and put aside. Puree the vegetable in a food processor and place into a large bowl. Puree the breadcrumbs or croutons, garlic and 1 cup of tomato juice in the processor. Add to the bowl of pureed vegetables. Add the vinegar and olive oil to the soup and combine. Add the remaining tomato juice if needed and season with salt and pepper. Refrigerate for 2-3 hours.