Tuesday, June 28, 2016

Grilled Vegetable Gazpacho
1 head roasted garlic, puree squeezed out
3 large tomatoes (1-1/2 lb.), cut in half
1 medium cucumber, cut in half, seeds removed
1 yellow pepper, cut open to flatten, seeds removed
1 red pepper, cut open to flatten, seeds removed
1 medium sweet onion, cut in thick slices, unpeeled
2 Tbsp. olive oil
2 tsp. Mediterranean spices

1/4C olive oil
2 Tbsp. red wine vinegar
¼C chopped mixed herbs + more for garnish
1C cold water
salt and freshly ground pepper to taste

Toss the vegetables with 2 tablespoons olive oil and spices.  Grill on a medium-hot grill until vegetables are charred all over and almost softened, turning occasionally.  When cool enough to handle, remove the charred skins, stems and seeds from the vegetables and coarsely chop.  Transfer vegetables and garlic puree to a food processor and puree.  With the machine running, gradually add the ¼ cup olive oil and the vinegar. Transfer to a bowl, stir in the water, herbs, salt and pepper to taste.  Chill well.  Ladle into bowls.  Garnish w/herbs.
MAKES:  6 servings

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