How to Make Grilled Vegetable Gazpacho

This variation on the classic gazpacho has a great smoky flavor - it also utilizes many more summer vegetables. Serves 8 to 10.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 10 large beefsteak tomatoes, sliced and grilled
• 2 cloves garlic
• 1 jalapeño
• 1/4 c. red wine vinegar
• 1 tsp. sugar
• 1 zucchini, sliced and grilled
• 1 yellow pattypan squash, sliced and grilled
• 1 red onion, sliced and grilled
• 1/2 green bell pepper, grilled
• 1/2 red bell pepper, grilled
• 1/4 c. chopped cilantro
• 1/4 c. chopped Italian parsley
• 1 (48-oz.) can tomato juice
• 1 tsp. salt, or more to taste
• 1/2 tsp. black pepper
• 1 sliced avocado for garnish
• Barbecue Grills
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• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Mixing bowls
• Measuring cups

1. Puree tomato with garlic, jalapeño, vinegar and sugar in a blender until smooth. Pour into a large bowl and refrigerate until chilled.

2. Dice all vegetables, let cool, and add them, the herbs, tomato juice and seasonings to the bowl. Chill soup until ready to serve. Garnish each portion with two slices of avocado.

Tips & Warnings

• This soup will stay delicious in the refrigerator for up to four days.

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