Grilled Vegetable Gazpacho
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
Combine the squash, zucchini, onions, scallions, eggplant, leek, corn kernels, peppers, jalapenos and garlic in a large container.
Chop the tomatoes, cucumbers, basil and cilantro in a food processor until “chunky”.
Combine all ingredients and adjust the seasonings.
Serve serve oz. of well-chilled soup in a chilled bowl. Garnish with a leaf of cilantro and jumbo crab lump.
River’d Inn, Woodstock
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