Recipe for Hot in The City!!!

Cold Soup is great this time of year…. Gazpacho being one of my favorites….grill what you can and you will have a great smoky flavor. I would double this, it will go fast. If fresh corn is in season I would throw that in too.

Smokey Gazpacho Recipe by Cathie Mooers
Because we are going to grill the vegetables, do not cut too small before you grill. You will be using a food processor to blend.

2 pounds vine-ripe medium tomatoes, cut in half, seeded and lightly oiled
1 hot house cucumbers, cut length wise, seeded, and lightly oiled
1 red or yellow bell pepper, cut in half, cored, seeded, and lightly oiled
1 medium onion, cut in half and lightly oiled
2 garlic cloves, chopped
3 cups spicy tomato juice
1 to 2 tbs chili powder
1 tablespoon sugar
Sea salt and freshly ground black pepper
1/4 cup sherry wine vinegar
1/2 cup extra-virgin olive oil
1 handful fresh cilantro, coarsely chopped
1/2 lemon, juiced
Garnishes:
Chopped tomato
Chopped cucumber
Chopped bell pepper
Chopped onion
Lemon wedges
Grill the tomatoes till soft, peppers until the skin has blackened, onion until soft. Take off the grill and cool. Using a food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, chili pepper, salt, pepper, vinegar, oil, cilantro, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in bowls with desired garnishes.

If you would like to contact me, Cathie Mooers, Culinary Director for Kimball Distributing. cmooers@kimballinc.com