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.
This soup will stay delicious in the refrigerator for up to four days.
1 (48-oz.) can tomato juice
1/4 cup ORTEGA® Diced Jalapeno
1 red onion, sliced and grilled
1 sliced avocado for garnish
1 tsp. salt, or more to taste
1 tsp. sugar
1 yellow pattypan squash, sliced and grilled
1 zucchini, sliced and grilled
1/2 green bell pepper, grilled
1/2 red bell pepper, grilled
1/2 tsp. black pepper
1/4 c. chopped cilantro
1/4 c. chopped Italian parsley
1/4 c. red wine vinegar
10 large beefsteak tomatoes, sliced and grilled
2 cloves garlic
1. Puree tomato with garlic, jalapeno, 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.