Grilled Vegetable
Gazpacho
4 Tbsp. vegetable oil
1 red and 1 green bell pepper, halved and seeded
1 small red onion, peeled and halved
1/2 small eggplant, cut into 1/2-inch rounds
Salt and pepper to taste
3 garlic cloves
2 slices day-old bread
5 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 qt. clam-tomato juice
2 Tbsp. chopped fresh basil
4 Tbsp. lemon juice (about 1 lemon)
Rub peppers, onion and eggplant lightly with vegetable oil and sprinkle with salt and pepper to taste.
Over medium hot fire, grill them for 2-3 minutes, turning once or twice, until peppers and onions are slightly charred and the eggplant rounds are nicely browned. Remove from heat, chop roughly and set aside to cool.
In food processor or blender, puree the garlic and bread until fine. Add salt and pepper to taste. With blender or food processor still going, slowly pour in the olive oil, then add the balsamic vinegar and blend or process for an additional 15 seconds.
Pour the clam-tomato juice into a large bowl and gradually whisk in the bread-garlic mixture. Add the grilled vegetables and refrigerate, covered, for two-to-four hours.
Just before serving, adjust the seasoning with salt and pepper and stir in the chopped basil and lemon juice.
Serves 4.
The Thrill of the Grill by Chris Schlesinger and John Willoughby
