Grilled Vegetable Gazpacho - this classic refreshing chilled soup gets a delicious make-over with grilled garden vegetables! Perfect for a light summer lunch or dinner.
1 large zucchini, trimmed and sliced lengthwise
1 small red onion, cut into 1/4-inch slices
1/4 cup extra virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups tomato or V-8 juice
2 cups chopped ripe tomatoes
1 cup chopped day-old Italian bread
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 garlic clove, minced
Preheat an outdoor grill to medium-high.
Brush zucchini and onion slices with 1 tablespoon of the olive oil and sprinkle with the salt and pepper. Oil grill grates and place vegetables on top. Grill, uncovered for 4-6 minutes, turning once halfway through, until vegetables are charred and tender. Transfer to a cutting board and allow to cool slightly, then chop.
In a blender or food processor, combine the grilled vegetables, tomato juice, chopped tomatoes, bread, vinegar, Worcestershire, and garlic (working in batches, if necessary.) Cover and blend until smooth and the desired consistency is reached, adding a touch of water if you’d like it thinner. Drizzle in the remaining 3 tablespoons of olive oil.
Enjoy right away or transfer to a serving bowl; cover and chill for a couple hours before serving.
If you’d like a bit of a kick, add a pinch of cayenne pepper or Sriracha hot sauce.