Grilled Vegetable Gazpacho

Author: Chef ALLAN SCHANBACHER

Issue: August, 2008, Page 243

Makes 10 cups

3 large ripe tomatoes, cores removed
1 medium sweet onion (Vidalia, Walla Walla or Italian red), peeled and cut into thick slices
1 bunch scallions, washed and roots trimmed off
1/2 small fennel bulb, top removed and bulb cut into wedges
1 medium jalapeño (remove seeds after charring for less heat)
1 large red pepper, cut into quarters, seeds and stem removed
4 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 Large cucumber, peeled, seeded and cut into 1/4-inch dice
3 ribs celery, outside peeled and cut into 1/4-inch dice
3 12-ounce cans V-8 juice
2 Tbsp. chopped cilantro
1 Tbsp. red wine vinegar or chipotle vinegar
1 tsp. Tabasco sauce, or to taste
1 to 2 ripe avocados, diced
kosher salt and fresh ground black pepper, to taste

1. Heat a grill or broiler to high. Place the first six ingredients on a sheet pan and brush with 2 tablespoons of oil. Season with salt and pepper. Place vegetables on the grill or under broiler and cook until lightly charred. Cool on sheet pan.
2. Working in two batches, place charred vegetables in a food processor and pulse until puréed but slightly chunky. Pour into a large bowl. Set aside.
3. In a small pot, add 2 tablespoons of oil and place on medium heat. Add garlic and cook for 1 to 2 minutes until fragrant but not browned. Pour into puréed vegetables and stir.
4. Add the cucumber, celery and the rest of the ingredients to the puréed veggies and mix well. Check seasoning and cover. Let chill in the refrigerator for 1 to 3 hours. Mix again before serving.
5. Garnish with avocado and a cilantro sprig on top.

Recipes

Grilled Vegetable Gazpacho