WTVY - Recipes - Recipes

Grilled Vegetable Gazpacho

By: River'd Inn, Woodstock
By: River'd Inn, Woodstock

Ingredients

  • 1 yellow squash, grilled, diced
  • 1 zucchini squash, grilled, diced
  • 1 jumbo, Spanish onion, peeled, grilled, diced
  • 6 scallion onions, grilled, diced
  • 1 eggplant, medium, grilled, diced
  • 1 leek, washed, grilled, diced
  • 2 corn, fresh, shucked, grilled, kernels
  • 1 jalapeno pepper, grilled, seeded, minced
  • 1 head garlic, fresh, grilled, peeled, minced
  • 1 green pepper, grilled, seeded, diced
  • 2 cucumber, peeled, seeded
  • 3 lbs tomatoes, 5 x 6, peeled, seeded
  • 1 oz. cilantro
  • 2 oz. basil, fresh
  • 2 cups tomato juice
  • 4 oz. sherry vinegar
  • 2 cups beef broth or beef stock, defatted
  • Tabasco sauce to taste
  • Fine sea salt to taste
  • White pepper, ground, to taste

    Directions

    1. Combine the squash, zucchini, onions, scallions, eggplant, leek, corn kernels, peppers, jalapenos and garlic in a large container.



    2. Chop the tomatoes, cucumbers, basil and cilantro in a food processor until "chunky".



    3. Combine all ingredients and adjust the seasonings.



    4. Serve serve oz. of well-chilled soup in a chilled bowl. Garnish with a leaf of cilantro and jumbo crab lump.


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