Grilled Vegetable Gazpacho

Grilled vegetable Gazpacho


1      small zucchini, yellow squash, red onion, golden pepper, cucumber and ear of corn.
Slice the squash, onions and golden pepper into slices. Remove the husk from the corn, but pulling it back.  Toss or brush the vegetables lightly with olive oil and grill.

Cut the grilled zucchini, onion and pepper into ¼ into dice.
Peel and cut cucumber into ¼ inch dice {remove seeds if not seedless}
Remove the kernels from the corn. 

1 clove                        fresh garlic, chopped
1 tbsp.                         Extra virgin olive oil
1 (6 oz.) jar                        Sweet pepper pesto
2 cups                        Roasted tomatoes pureed and strained or tomato juice
Dash                                    hot pepper sauce, optional
½ tsp.                                    Cabernet  or red wine vinegar
¼ cup                        fresh cilantro, chopped

In a large bowl, combine the tomato puree or juice, garlic and vinegar. Season to taste. Add the grilled vegetables and cucumbers.  Add the cilantro.
Chill until ready to serve.  Top with yogurt mixed with chive blossoms and fresh squeezed lime juice. Garnish with cilantro.

Serves 6-8 as a first course.

Buon appetito! copyright 2011 Alisa Barry

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